1 1/2 c. uncooked pinto beans
2 tbsp. Crisco
1 tbsp. salt
2 tbsp. sugar

Put dry beans on a table and take all the rocks and bad beans out. Pour into a large pan and wash and drain beans. Cover with water and cook on high about 15 minutes. Take beans off the fire and drain water out. Pour more hot water over beans and drain again.

Fill pan about 3/4 full with hot water. Add salt, sugar and Crisco; bring to a full boil. Reduce heat to medium heat. Cover with a lid and cook about 4 hours. Check once or twice to make sure you don't need to add hot water so there will be plenty of juice. Take off lid the last 30 minutes so juice will thicken.