| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 4 | Servings | |
INGREDIENTS
| 4 | tb | Lard |
| 2 | c | Cooked pinto beans |
| Mild cheddar |
INSTRUCTIONS
Melt the lard in a large, heavy skillet. Add the beans. If the beans are very dry, add a few tablespoons of hot beef or pork stock. Fry the beans, stirring to make sure they heat through and to shape them, with the back of a wooden spoon, into a large cake. Cook until they are glazed enough to shake loose as one mass. Move the mass to one side of the pan and flip over, pancake style. Continue to turn and heat until a glazed loaf is formed. Top with cubes of cheese. Let the beans remain in the pan until the cheese melts. Serve. JOEL.EHRLICH@SALATA.COM (JOEL EHRLICH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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