1 lb. pinto beans, picked over and rinsed
5 1/2 c. water
2 tsp. salt
1/2 c. lard, bacon fat or oil

Bring beans, water and salt to boil; boil 2 minutes longer. Remove from heat, cover and let stand 1 hour. Bring to boil, reduce heat and simmer 1 1/2 to 2 hours, or until very tender.

In large skillet heat lard over medium high heat. Mash beans slightly, then pour into skillet. Stir and mash until beans are mushy. Serve at once or reheat. Serves 6 to 8.