Title: Refried Beans
Categories: Mexican Bean
Yield: 8 Servings
| 1 | lb | Dried pinto beans |
| 1 | tb | Salt |
| 3 | | Garlic cloves |
| 1 | tb | Sugar |
| 1/2 | c | Bacon drippings |
| 1/4 | c | Bacon drippings |
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.