Serves 12

1 pound dry pinto beans
2 onions, diced
1 clove garlic, minced
2 teaspoons salt
1 ½ teaspoons pepper
¾ cup butter
1 cup shredded Cheddar cheese

Soak pinto beans overnight in 1 quart of water.
Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper.
Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours.
Add additional water to the pan as needed to prevent burning.
Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
Preheat oven to 350 degrees F. Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.