| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Mexican, Vegetables | 8 | Servings |
INGREDIENTS
| 1 | lb | Dried pinto beans |
| 1 | tb | Sugar |
| 1 | tb | Salt |
| 1/2 | c | Bacon drippings |
| 3 | Garlic cloves | |
| 1/4 | c | Bacon drippings |
INSTRUCTIONS
ick over Beans to remove rocks and bad Beans. Wash and put in large ot with Sugar. Add enough cold Water to cover* and heat to bOiling. over and simmer for 3 hours or until Beans are soft, adding addition- l Water when necessary* during cooking. Add 1/2 cup bacon drippings, alt and Garlic. Cook at least 1 hour more, stirring occasionally. n be cooked for more than 4 hours or overnight if there is enough ater. Heat 1/4 cup bacon drippings or lard in a large skillet and add eans. Stir frequently, until Beans are reheated. Mash with a fork r potato masher. Brown Beans until dry and a little crusty, stirring requently. Add Salt, if needed, to taste. ote 1: *Begin with Water at least twice as deep as Beans. When eans have finished swelling, add liquid as needed to keep level a ittle above the top of the Beans. ote 2: Bacon drippings or lard give the best flavor, but for those oncerned with cholesterol levels, vegetable Oil may be substituted. ote 3: If desired, one or more of the following may be added to eans during frying. Grated Cheese to taste Chopped Chilis Diced Onion Crisp, crumbled bacon Note 4: If Beans become to thick, thin with a little milk. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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