| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Pinto beans; soaked overnight |
| 1 1/2 |
ts |
Salt |
| 1/4 |
c |
Lard |
INSTRUCTIONS
1. Drain off the water in which the beans were soaked. Place the beans in
a 3-qt. dutch oven with the salt and 2 qts. water. Bring to a boil, reduce
heat, and simmer for 3 hours or until the beans are tender, adding more
water as necessary. Allow to cool 30 min.
2. Remove 1 cup of the cooking water and reserve. Mash the beans in the
remaining water to desired consistency.
3. Melt the lard in a large saucepan over medium heat. Add the beans and
cook 30 minutes, stirring frequently. Add the reserved cooking liquid as
needed to obtain the proper consistency.
LOS OLIVOS
PHOENIX, TEMPE
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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