Instructions: Do not pre-soak beans. Place in Dutch oven or large saucepan and cover generously with water. Add onion and garlic. Bring to a boil, reduce heat and cook, loosely covered, until skins of beans wrinkle, about 90 minutes.

Add 1 teaspoon salt or to taste and continue cooking until beans are soft, 2 to 2 1/2 hours. Add water as needed to keep beans covered.

With a potato masher or large spoon, mash a few beans, but not all, then continue to cook over medium-low heat until thickened, about 10 minutes. Serve beans in bowls with their juices.

This recipe yields 6 servings.

Comments; For more flavor, add a couple of California, New Mexico or guajillo chiles to the pot.

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