| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Chicago | Vegetable | 6 | Servings |
INGREDIENTS
| 1 | lb | Dried pinto beans |
| 1 | Onion; chopped | |
| 1 | Ham hock -or- | |
| 1/2 | lb | Bacon |
| Grated hard cheese | ||
| 2 | tb | Corn oil |
INSTRUCTIONS
1. Soak the beans overnight in 3 times their volume of water. 2. In the morning, drain and cook them with the onion, ham hock or bacon, and water to cover. Continue cooking until the beans are tender, 1-1/2 to 3 hours. 3. Heat the oil in a heavy skillet. Mash the beans with a potato masher and add to the oil. Sprinkle with grated cheese. LA MARGARITA CHICAGO, MORTON GROVE TIME INCLUDES SOAKING OF BEANS From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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