1 lb. pinto beans
6 c. water
1/2 tsp. ground cumin seed
1-2 garlic cloves
2 tbsp. salt
2 tbsp. bacon fat or lard
1 sm. red chili pepper (optional)

Cover beans with water. Add cumin seed and garlic. Simmer, covered, over very low heat for 1 1/2 hours adding more water if necessary. Add salt and bacon fat. Continue cooking, stirring occasionally, until beans are tender. Top with chopped red pepper, if desired. Makes 6 servings.