Yield: 4 Servings
|½ pounds||Pinto beans; soaked overnight|
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.
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .