2 lbs. pinto beans
4-6 c. water
Salt
1 tsp. cumin
3 tbsp. bacon drippings
1/2 lb. sharp cheddar

Cook the beans until tender. To a warm skillet, add the bacon drippings. Spoon beans, about 1/2 cup at a time, into the skillet and mash lightly. Add liquid from the beans as beans are added. When finished, continue adding liquid to give thinner than desired consistency. Salt to taste.

Put in a baking dish and bake at 350 degrees until hot. Sprinkle cheese on top and continue baking until cheese has melted. (Works great in the microwave too.)

Keep any remaining liquid to add later because the beans will thicken when refrigerated.