Basic Mexican Bean Recipe (Frijoles)

Elena's Secrets of Mexican Cooking, 1973

1 hour — 8 Servings

Ingredients

1	pound	pink or red beans (typically dried pinto beans)
1 1⁄2	quart	water
1⁄2	cup	lard or bacon fat (or more)
		salt to taste

Instructions

Soak beans overnight for faster cooking. Add more water to cover and salt and cook slowly until very tender. Mash with potato masher, added very hot lard or bacon drippings (drippings improve the flavor) and continue cooking until all the fat is absorbed by the beans. Be sure to stir often to prevent sticking!

Notes

If you live where pink beans are not available or do not wish to cook the beans, you may use the canned kidney beans in the following manner: heat 4 tablespoons of fat in frying pan, mashed 1 can of drained kidney beans, add the liquid gradually and cook until all fat has been absorbed.

Preparation time does not include soaking time.