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Source: Houston Junior League Cookbook

Refried Mexican Beans
This is a scrumptious bean spread.
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Serves: 3-4
Prep Time: 25 minutes
Cook Time: 4 hours
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1/2 pound pinto beans, dried
4 quarts water
1 onion, chopped
2 tablespoons bacon drippings
salt
Additional bacon drippings
Finely chopped onion
Grated cheese




Soak beans in 4 quarts cold water for 8 hours, or overnight. Do not drain. Add enough fresh water to cover, and bring to a boil. Add onion. Simmer slowly in a covered pot, preferably earthenware. When skins begin to wrinkle, add bacon drippings. As liquid is absorbes, add more water, always hot. Cook about 3-1/2 hours; add salt, and cook another 30 minutes, or until beans are soft. Separate beans from broth by adding beans to frying pan, a little at a time, with additional bacon drippings. Mash beans with spoon and add broth, a little at a time. When all beans have been mashed, saute the whole mixture until it thickens into a heavy paste that can be rolled up. (Do not let it get too dry.) Serve hot, with chopped onions and grated cheese on top.




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