| 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
A Message from our Provider:
“Nothing ruins the truth like stretching it.”