Name: Frijoles Refritos
Ingredients: 1 Batch frijoles; Lard or bacon drippings

A sensible or reasonable spirit (Tit. 2:2) is a by-product of years of walking with the Lord. I’m thankful for the older sensible men in my life who have helped me see events and people through the eyes of God. Men who know the wise and controlled way to respond to a situation. Men of reason. Men of discernment. Men led by the Spirit and not their fleshly impulses. They are men that realize that they do not always have the answers and that every situation is not “black and white.” They are sensible.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		Fixed	4	Servings

INGREDIENTS

1		Batch frijoles
		Lard or bacon drippings

INSTRUCTIONS

Cook pinto beans as described in the Frijoles recipe, or use leftovers. For
2 cups of cooked beans, heat 6 tablespoons of lard or bacon drippings in a
heavy iron skillet over moderate heat. Add the beans. As they fry, mash
them with the back of a wooden spoon. Continue to fry and mash them until
they are dry enough to shake loose from the bottom of the pan in a mass.
The inner portion of this mass will (or should) be moist. The bottom
surface will be slightly crusty. The consistency is not necessarily smooth
like a puree, though it may be.
Busted by Christopher E. Eaves <cea260@airmail.net>
NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm
Recipe by: The Wide, Wide World of Texas Cooking ISBN 0-517-120089
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 14, 1998

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“Nothing ruins the truth like stretching it.”