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Refried Beans


1 lb dry pinto beans (2 1/2 cups)
1/4 cup lard or bacon drippings
2 cloves garlic, minced
1 1/2 tsp. salt

In a Dutch oven, combine beans and 6 cups water. Bring to boiling. Reduce heat; simmer 2 minutes. Remove from heat. Cover. Let stand 1 hour. (Or soak beans in water over night in a covered pan.) Drain.

In same Dutch oven, combine drained beans and 4 cups more water. Bring to boiling. Cover and simmer 2 hours until beans are very tender.

In a large heavy skillet, melt lard. Add beans with liquid, garlic and salt. Using a potato masher or fork, mash beans completely. Cook, uncovered, for 10-15 minutes or until thick, stirring often.

Makes 6 - 8 side-dish servings or about 5 cups.




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