1 2/3 cups raw pinto beans ( about 4 cups cooked )

1 large onion, chopped

2 tbles safflower or canola oil

1 tsp salt

1 cup grated Monterey Jack cheese

Soak beans over night.  Drain and rinse, place in large soup pot with plenty of fresh water.

Add the onion and 1tbles of the oil and boil, cover and simmer until beans are tender.

Drain beans and set aside.

Heat remaining oil in very large skillet and add cooked beans stir frequently for 10 minutes.

Mash beans coarsely, add salt and cook covered for another 10 minutes.  Add some water to

keep  them moist until they are a thick sauce.  Sprinkle in the cheese and cook, covered for another

ten minutes.