Serves:

Ingredients:

2 c Dry pinto beans
8 c Water, or more if needed
2 T Lard or oil
1 T Salt
GARNISHES*********
Chile salsa or minced onion
-or sour cream; grated
-queso añejo or Monterey
-jack cheese

Method:

Pick through and wash the beans.
Do not soak.
Place beans, water and lard in a large pot.
Bring to a boil, cover and simmer 2 1/4 hours.
Add the salt and continue to cook 1/2 hour longer.
Garnish and serve in small bowls with their own broth.
Makes approximately 6 cups.
Adventures in Mexican Cooking Ortho Books MM Format by John Hartman Indianapolis, IN