2 cups Pinto beans
Soak in warm water for an hour or overnight. Drain water off, rinse well.
Cover with cold water and bring to a boil, cook for l hour on medium-low heat.
Add:
2 Tlbs. lard (it tastes better than Crisco)
Cook until beans are cooked to a soft mush.
Add salt and garlic salt to taste.
If you are making refried beans, heat 1 Tlb cooking oil. Add drained beans a little at a time. Mash to desired consistency. Add water to keep them moist.
Grandma said that her mom made these beans everyday; they were a staple in the home and filled an empty spot in the stomach.
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