Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dried pinto beans
1 tb Sugar
1 tb Salt
1/2 c Bacon drippings
3 Garlic cloves
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.

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