Pinto Beans

• medium sauce pan full of beans (washed and seperated)
• 3 large garlic cloves, minced or crushed
• 1/4 medium onion, diced
• 1 tablespoon salt

Put beans into large thick-bottomed deep pot. Add onion, garlic, and salt. Add enough water to cover the beans. Bring to slow simmer.

Simmer covered for several hours (can range from 3 to 8). Add water as needed to keep beans covered. Stir occassionally to prevent scorching and to check doneness. Beans are done when their skins are a solid redish brown to dark grey, their insides are soft and white, and they have about doubled in volume. Just before they're finished cooking, mash them lightly to thicken the sauce.