Ingredients Jump to Instructions ↓

  1. 1 lb Dried pinto beans

  2. 1 tb Salt

  3. 3 Garlic cloves

  4. 1 tb Sugar

  5. 1/2 c Bacon drippings

  6. 1/4 c Bacon drippings

Instructions Jump to Ingredients ↑

  1. ick over Beans to remove rocks and bad Beans.

  2. Wash and put in large ot with Sugar.

  3. Add enough cold Water to cover* and heat to bOiling.

  4. over and simmer for 3 hours or until Beans are soft, adding addition- l Water when necessary* during cooking.

  5. Add 1/2 cup bacon drippings, alt and Garlic.

  6. Cook at least 1 hour more, stirring occasionally.

  7. n be cooked for more than 4 hours or overnight if there is enough ater.

  8. Heat 1/4 cup bacon drippings or lard in a large skillet and add eans.

  9. Stir frequently, until Beans are reheated.

  10. Mash with a fork r potato masher.

  11. Brown Beans until dry and a little crusty, stirring requently.

  12. Add Salt, if needed, to taste.

  13. ote 1: *Begin with Water at least twice as deep as Beans.

  14. When eans have finished swelling, add liquid as needed to keep level a ittle above the top of the Beans.

  15. ote 2: Bacon drippings or lard give the best flavor, but for those oncerned with cholesterol levels, vegetable Oil may be substituted.

  16. ote 3: If desired, one or more of the following may be added to eans during frying.

  17. 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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