| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican, Side dish | 4 | Cups |
INGREDIENTS
| 1/2 | lb | Dry beans, such as pinto, California pink or black turtle |
| Salt | ||
| 1/4 | White onion, roughly sliced | |
| 1 | tb | Lard (heaping tablespoon) |
INSTRUCTIONS
Run beans through hands to pick out any small stones or pieces of earth. Rinse twice in cold water and drain. Put beans into pot and cover with enough hot water to come at least 3" above beans. Add 1/2 teaspoon salt, onion and lard. Bring to simmer. Continue simmering until skins of beans are soft. Season to taste with salt. Continue cooking until beans are very soft and broth is soupy. Beans are better eaten day after cooking, when flavor matures. Makes about 3 1/2 cups. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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