1 c. pinto beans
4 c. water
4 tbsp. bacon fat or lard
1 sm. onion
1/2 c. tomato puree or homemade Rotel (recipe in this book)

Cover beans with water. Bring to a boil for 2 minutes. Cover and let stand for 1 hour, then cook until tender. Drain, reserving liquid. Heat bacon fat, add beans (in skillet) and cook over low heat 10 minutes, mashing beans with fork. Add bean liquid and cook until liquid dissolves to desired consistency.