|Dried pinto beans/Null||1 Pound, washed and drained (Null)|
|Water/Null||1 Quart (Null)|
|Onions/Null||2 Medium, chopped (Null)|
|Vegetable oil/Vegetable shortening||1 Cup (16 tbs) (Null)|
|Freshly ground black pepper/Null||To Taste (Null)|
|Salt/Null||To Taste (Null)|
Measure the beans and water into a large saucepan and place over a high heat.
Bring the water to the boil, cover the pan, turn off the heat and let the beans soak for 1 1/2 hours.
Add the onions to the beans.
Bring the liquid to a boil again, then reduce the heat and simmer, covered, until the beans are very tender, for about 2 1/2-3 hours.
Replace any water that is lost through evaporation.
When the beans are very soft, mash them up (or use a blender) and add the vegetable oil, salt and pepper.