4 oz. pinto beans
3 c. water
1 lb. beef shanks
1/2 med. onion, sliced
1/2 tsp. salt
1/8 tsp. thyme
1 bay leaf
1 med. carrot, diced

Place beans in large soup pot with water. Boil 2 minutes; cover; remove from heat; let stand for 1 hour. Cut meat into small cubes. Brown slowly in skillet with onion. Add shank bones and remaining ingredients, except carrots, to beans. Simmer for 1 hour (or until beans are tender). Remove bones and bay leaf. Add carrots and simmer 30 minutes.