1 1/3 c. pinto beans
5 c. water
Recipe calls for 1 1/2 tsp. salt (I use no salt)
Clove or 2 of garlic
1/2 med. onion
1 tbsp. butter

Cook forever or a long time until thick -- stir quite often. I generally triple or double recipe and freeze for casseroles. I freeze 2 cups in each container.