| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 6 | Servings | ||
INGREDIENTS
| 2 | c | Dried pinto or red kidney |
| beans | ||
| 2 | Onions, finely chopped | |
| 2 | Cloves garlic, chopped | |
| 1 | Bay leaf | |
| 2 | Or more serrano peppers | |
| chopped optional | ||
| 3 | T | Lard or salad oil |
| Salt and freshly ground | ||
| pepper to taste | ||
| Extra lard, optional |
INSTRUCTIONS
Cover beans with water and soak overnight. Drain beans. Add fresh water to cover, the onions, garlic, bay leaf and peppers. Cover, bring to a boil, reduce heat and simmer gently, adding more boiling water as necessary. Continue cooking until beans are soft. Add salt and pepper to taste. There should not be much liquid when beans are cooked. In a food processor, puree the beans. Heat remaining lard in a skillet and saute puree until it becomes smooth, fairly dry paste. Yield: 6 servings HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A08 BREAKFAST Posted to MC-Recipe Digest V1 #818 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
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