Delicious, but takes a while to make. You'll need to soak the dry pinto beans overnight in water first! That very important step isn't included in the total prep time. Soak the beans in an oversized saucepan (I use the largest of the Farberware saucepans). If you use a smaller saucepan, the beans will foam up and over during cooking. Mom always used that same "soaking" water for cooking the soup; she said it gives the soup more flavor. I follow Mom's advice, of course! However, another friend suggests that replacing the "soaking" water with clean water before cooking helps to reduce stomach gas later.