3 cups pinto beans
4 quarts water
1 clove garlic
1 cup diced pork or ham
chopped green chiles, optional
Wash the beans well, cover with water, and soak overnight. Drain.
Put beans, water, garlic, and pork -- BUT NOT THE SALT -- into a
large heavy pot. Cover tightly, bring to a boil, and simmer for
about 1 and 1/2 hours or until the beans are tender but not mushy,
stirring occasionally. Add boiling water during cooking if necessary
so the beans stay covered with water. When the beans are done,
remove the lid, turn up the heat, and cook until all of the water
has been absorbed. Add salt to taste.
Mash the beans and fry in bacon fat until hot. Sprinkle with grated
cheddar or longhorn cheese and serve.