1 lb. dry pinto beans
8 c. water
2/3 c. Pace picante sauce
1/4 c. finely chopped onion
1 tbsp. salt
2 garlic cloves, minced
1/4 c. butter

Sort through beans, discarding any foreign material. Thoroughly wash and drain beans. Combine beans, water, 1/3 cup of the picante sauce, onion, salt and garlic in Dutch oven. Bring to a boil. Reduce heat; cover. Simmer 3 to 4 hours or until beans are tender and may be mashed easily, adding water as needed and stirring occasionally.

Drain beans, reserving liquid. Return beans to Dutch oven or transfer to large bowl of electric mixer. Add butter and remaining 1/3 cup picante sauce. Beat at low speed on electric mixer until beans are as smooth as you prefer, adding reserved cooking liquid a small amount at a time until desired consistency is reached. Add salt to taste. Makes 8 servings, about 4 1/2 cups beans.