1 1/2 lb. dry pinto beans
2 c. water
1 onion, chopped fine
Salt and pepper to taste
1 cube butter
5 cans beef broth
1 can salsa (commercial type)
2 garlic cloves, minced

Sort beans; wash and drain. Combine all ingredients except butter. Bring to a boil, cover and simmer 4-5 hours, or until beans are tender. Drain beans, reserving liquid. Add butter to beans and mix until the consistency desired. Add salt and pepper to taste.