Yields about 4 cups cooked beans and 2 cups broth.
2 cups dry pinto beans 1 garlic clove, slightly crushed
1 small chunk white onion 6 to 8 cups hot water 1 teaspoon
Clean beans and rinse in cold water once or twice until
water runs clear. Cover beans with hot water and soak overnight.
Place hot water in a large pot that has a tight-fitting
lid. Add pinto beans, garlic clove, onion and water. Bring to
a boil and lower heat to medium, keeping it at a simmer. Cook,
covered, for 2 or 3 hours or until tender. If more water is
needed always add boiling water, a cup or so at a time.