1 lb. dried pinto or pink beans
5 c. water
2 med. onions, chopped
3/4 c. butter
Salt and Tabasco to taste

Wash and drain beans. Combine beans in a 3 quart pot with water and onions. Soak in cold water overnight or bring to a boil, cover, and remove from heat for one hour. Return to heat, bring to a boil, then cover and simmer (add more water if necessary), until beans are tender (about 3 hours).

Drain and mash beans with mixer. Add butter and mix well. Return to pot and cook, stirring frequently until beans are thickened and butter is absorbed. Add salt and Tabasco. Serves 6-8.