1 c  Pinto beans
      1    Water
  1 1/2 ts Salt
     12 ea Tortillas
      1    Salsa
     Day before, wash beans well and place in 3-qt.
  saucepan. Cover with water and let stand overnight.
     Next day, drain beans and rinse saucepan. Return
  beans to saucepan. Cover generously with water. Bring
  to boil, reduce heat, cover loosely and simmer until
  almost tender, about 1 hour. Add more water if needed
  to keep beans covered.
     Add salt and continue cooking until beans are
  tender, about 15 minutes. Mash some of beans, then
  boil until liquid reduces to thick sauce, 10 to
       15    minutes longer.
     Meanwhile, wrap tortillas in foil and place in warm
  oven until heated through, about 30 minutes. Serve
  beans in individual bowls, accompanied by tortillas
  and salsa.
     Makes about 3 cups, about 6 servings. Each serving,
  without tortillas or salsa, contains about: 39
  calories; 590 mg sodium; 0 cholesterol; 0 fat; 7 grams
  carbohydrates; 2 grams protein; .86 gram fiber.
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