||Mexican, Side dishes, Beans
1 lb Dried Pinto Beans
1 tb Salt
3 Garlic Cloves
1 tb Sugar
1/2 c Bacon Drippings
1/4 c Bacon Drippings
Pick over beans to remove rocks and bad beans. Wash and put in
large pot with sugar. Add enough cold water to cover* and heat to
boiling. Cover and simmer for 3 hours or until beans are soft, adding
additional water when necessary* during cooking. Add 1/2 cup bacon
drippings, salt and garlic. Cook at least 1 hour more, stirring
occasionally. Can be cooked for more than 4 hours or overnight if
there is enough water.
Heat 1/4 cup bacon drippings or lard in a large skillet and add
beans. Stir frequently, until beans are reheated. Mash with a fork
or potato masher. Brown beans until dry and a little crusty,
stirring frequently. Add salt, if needed, to taste.
Note 1: *Begin with water at least twice as deep as beans. When
beans have finished swelling, add liquid as needed to keep level a
little above the top of the beans.
Note 2: Bacon drippings or lard give the best flavor, but for those
concerned with cholesterol levels, vegetable oil may be substituted.
Note 3: If desired, one or more of the following may be added to
beans during frying.
Grated cheese to taste
Crisp, crumbled bacon
Note 4: If beans become to thick, thin with a little milk.