Step 1

In a medium saucepan, melt butter.

Step 2

Add onions, garlic and diced ham, and saute for a few minutes until the onions are translucent.

Step 3

Add flour, and stir for 30 seconds.

Step 4

Slowly add in evaporated milk and chicken brown, stirring constantly.

Step 5

Bring mixture to a boil while stirring.

Step 6

Add undrained pintos to soup, and heat until warmed through.

Step 7

Taste, and add salt and pepper generously.