3 c. pinto beans (I use 2 c. beans)

Cover beans with water. Add: (may adjust seasonings to taste) 2 cloves garlic, minced 2 bay leaves 1 tsp. black pepper 1/4 tsp. ginger 1/4 tsp. allspice 1/4 tsp. sage

Bring to a boil and lower the heat. Cook covered until tender and soup thickens. Add water as needed while cooking, 4 to 5 hours.