2 c. dry pinto beans
8-10 c. water
2 tbsp. lard or oil
1 tbsp. salt
Garnishes: Chile salsa or minced onion or sour cream grated queso anjo or Monterey Jack cheese

1. Pick through the wash and beans. Do not soak.

2. Place beans, water and lard in a large pot. Bring to a boil, cover and simmer 2 1/4 hours.

3. Add the salt and continue to cook 1/2 hour longer.

4. Garnish and serve in small bowls with their own broth. Makes approximately 6 cups beans.