includes basic bean preparation
Submitted by HBeachlady
Basic Mexican Beans
1 cup dried pinto or black beans
1/4 medium onion if desired
1 clove of garlic if desired
1 tablespoon lard or bacon drippings
Sort beans to remove rocks or other foreign matter. Place beans in large saucepan. Add hot water to cover. Let stand covered overnight or at least 8 hrs. Drain beans. Rinse; cover with fresh hot water. Bring to a boil. Add garlic and onion if desired. Cover with lid ajar and simmer gently 2 hours. Add lard or bacon drippings and salt to taste. Cook 2 to 4 hrs longer or until beans are very tender. Add more hot water if need to keep beans covered. Makes 4 servings. May be increased.
1 1/2 tablespoons lard, bacon drippings or vegetable oil
Heat lard, bacon drippings or oil in a large, heavy skillet until very hot. Use a slotted spoon to place beans in skillet. Add a little cooking liquid. Mash beans with a potato masher or the back of a large spoon. Beans may be partially or completely mashed. Add salt to taste. Simmer beans to desired consistency, adding more cooking liquid if needed. Stir frequently. Makes 4 servings. May be increased.
Fry beans as directed above until fairly dry. Season to taste with chili powder.