Mexican-Style Beans - cooking recipe

Ingredients

1 lb. dried pinto beans
6 c. water
1 medium onion, diced
1/4 c. butter or bacon drippings
1 tsp. salt

Preparation

Soak beans in cold water overnight.
Drain and cook them, covered, with the diced onions, in about 6 cups of fresh cold water.
Simmer slowly for about 2 hours.
Add butter or bacon drippings and salt.
Simmer one more hour, but remove from heat when they are soft.
More salt may be added, and the bean broth should be thick.
Serve hot.
Makes 8 to 10 servings.