• 2 cups dry pinto beans
• 6 cups water
• 1/3 cup chopped onion
• 1 teaspoon garlic powder
• 1 teaspoon olive oil
• 1 cup liquid from the cooked beans

1. Clean the beans. Leave them to soak overnight. Drain.
2. In a medium pan, put soaked beans, water, onion, garlic powder and olive oil.
3. Cook over medium heat for 2½ hours or until beans are tender.
4. Mash 3 cups of cooked beans in large heavy skillet.
5. Add 1 cup bean cooking liquid. Cook over medium heat until thick and the desired consistency.

From Flavors of Fiesta by University of Illinois Extension