Presoak the beans overnight at room temperature. Rinse the beans and cover with new water. Add bacon drippings and liquid smoke. Bring to a boil, for 15 minutes, and turn to low heat and cover. Cook stirring occasionally for 1-1/2 hours. Add salt when really tender about 1 hour into cooking.

Wash the tomatoes. Boil the 1 quart water. Add a tomato for 30 seconds.

Remove the tomato from the water and peel off skin. Caution it will be hot. Repeat till all are skinned.

Dice the onion and tomatoes and season with garlic, salt, and onion powder. Add sausage to a hot skillet along with the tomatoes and onions. Brown the sausage.

Cook the black beans mashing them add there seasonings and cook down till thickened.

By now the pinto beans have been cooking for 1 and a half hours. Add butter cook for 15 minutes more.

Shred the coarse cheese. To an oven safe deep pan add the beans to the bottom. Cover with coarsely shredded cheese. Add the meat sauce then the finely shredded cheese.

Take just enough pinto beans to cover the next layer. Mash the rest of the pinto beans add the chunked fontina and extra sharp chunk cheeses.

Stir till creamy and very thick. Pour on top of the casserole and bake 45 minutes.