Use 4 cups pinto beans. Sort beans to remove any bad beans and rocks. Put beans in a large (6 quart) kettle. Cover with water and let soak overnight. About 4 hours before serving time start beans cooking. Bring to a rapid boil then reduce heat. Boil gently, covered. Check water level and add boiling water as needed. After cooking, salt to taste.

Grandpa Christensen's favorite food out at the ranch was good old pinto beans. "We were pretty well brought up on beans," quoted Grandpa.

Note: Add anything you want after cooking. Used to add bacon or ham. Sometimes a cube of butter.

(This is the recipe from my family cookbook. I usually cook 3 cups of beans for my family of 8, in a 4 1/2 quart pan. The trick is that you can't salt or season beans until they are completely cooked - if you salt or add any acid to them before they are cooked, they will stay hard.)

Labels: Basics, beans, food storage, Mexican, soup