Pinto Beans

by Dorothea Brandt Malloy

Ingredients:
2 cups dried pinto beans
5-6 cups cold water
2 TB butter, margarine, or olive oil
1 tsp dried cilantro
1 tsp salt
1/2 tsp pepper

Directions:
1. Sort and rinse beans. Place in dutch oven. Add water to cover beans. Heat to boiling. Boil uncovered 2 minutes. Reduce heat to low. Cover and simmer 1-1 1/2 hours, or until beans are tender, adding more water if needed.
2. Mash 2/3 cup of the beans and return to the pot. Add butter, salt, cilantro and pepper and simmer 15-20 minutes longer.