| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Beans, Crockpot, Mexican |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Pinto beans; soaked overnight & drained |
| 2 |
tb |
Lard or bacon drippings |
| 1 |
sm |
Onion; chopped |
| 1 |
tb |
Chopped oregano or |
| 1 |
ts |
Dried oregano |
|
|
Salt; to taste |
INSTRUCTIONS
Combine all ingredients, except salt, with 3 cups water in crock pot. Cook
on high, covered, 2 hours. Turn heat to low and cook, covered, 8 to
10 hours. Season with salt and serve with tortillas, chopped onions
and chiles, grated cheese, shredded lettuce, radishes.
Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland
<kirkland@gj.net> on Nov 21, 1997
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