1 lb. dry pinto beans
1/2 lb. bacon or bacon scraps
cloves of one head of garlic, peeled
1/4 cup reserved bacon grease
Rinse and sort beans. Soak for about 12 hours. Put soaked beans, bacon, and garlic in a slow cooker, cover with water by 1 inch, and cook on high power overnight.
Remove the bacon or bacon scraps. Use a spider or sieve to remove cooked beans from cooking liquid and place into a food processor. Process until smooth, adding some of the leftover bean cooking liquid as necessary.
Heat the bacon grease in a cast iron skillet over medium heat. Spoon the beans from the food processor into the skillet and cook and stir until the beans are very hot and all the bacon grease is incorporated into the beans.
Season with salt and pepper if needed.
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