| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Mexican |
Beans, Mexican, Side dish |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Lard Or Vegetable Oil |
| 2 |
c |
Cooked Pinto Beans; * |
| 2 |
tb |
Chile Powder |
| 1 |
tb |
Cumin; Ground |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
* See Recipe # 4 this file.
Heat the lard in a 10-inch skillet over medium heat until hot. Add the
pinto beans and cook for 5 minutes, stirring occasionally. Mash the beans
then stir in the remaining ingredients. Add oil to the skillet if
necessary then cook and stir until a smooth paste forms, about 4 minutes.
Garnish with shredded cheese, if desired and serve,
From Betty Crocker's "Southwestern Cookbook".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest9.zip
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