1 lb dry pinto beans (2-1/2 cups)
1/4 cup lard or bacon drippings
2 cloves garlic, minced
1-1/2 teaspoons salt
In a Dutch oven, combine beans and 6 cups water. Bring to boiling. Reduce heat; simmer 2 minutes. Remove from heat. Cover. Let stand 1 hour. (Or soak beans in water over night in a covered pan.) Drain.
In same Dutch oven, combine drained beans and 4 cups more water. Bring to boiling. Cover and simmer 2 hours until beans are very tender.
In a large heavy skillet, melt lard. Add beans with liquid, garlic and salt. Using a potato masher or fork, mash beans completely. Cook, uncovered, for 10-15 minutes or until thick, stirring often.
Makes 6 – 8 side-dish servings or about 5 cups.