1 lb. pink pinto beans
1 clove garlic
1 sm. onion
1 med. size onion, finely chopped
2 tbsp. bacon fat
Dash liquid red pepper seasoning
1/4 tsp. salt

1. Pick over beans; rinse under cold running water. Combine beans with water to cover in a large kettle. Bring to boiling; boil 2 minutes; remove from heat; let stand 1 hour.

2. Tie garlic and the small onion in a piece of cheesecloth; add to beans. Bring beans to boiling again; lower heat. Simmer 1 hour or until beans are tender. Remove cheesecloth bag. Drain beans slightly, leaving about 1 cup of the cooking liquid.

3. Saute the chopped onion in bacon fat in a large skillet until tender, about 3 minutes. Mash beans lightly; add to skillet; stir in red pepper seasoning and salt. Cook over low heat, stirring often, about 15 minutes; add more bacon fat if needed. Makes about 3 cups.