You have some answers about the same as this. I found this one in a Better Homes & Gardens Mexican cookbook. It says: In a large Dutch oven, add 1 pound dry pinto beans and 6 cups water. Bring to boiling: reduce heat and simmer 2 min. Remove from heat and let stand 1 hr. or overnight covered. Drain. IN same Dutch oven, combine beans and an additonal 4 cups water. Bring to boil, reduce heat and simmer 2 hrs. or until very tender. In heavy skillet, heat 1/4 cup bacon drippings or cooking oil. Add beans with liquid, 1 1/2 teaspoons salt and 2 cloves garlic, minced. Using a potato masher, mash beans completely and cook uncovered 10 to 15 min. until thick, stirring often. Makes 8-10 side dish servings or 5 cups.