|Mexican beans/Pinto beans||1 Pound, dried (Pink)|
|Water||6 Cup (96 tbs)|
|Bacon fat/Ham fat /lard||1⁄2 Cup (8 tbs)|
Wash the beans and put in kettle.
Add the water (Unless beans are very old and hard, soaking is not necessary.)
Cook until tender but not mushy, for 2 hours or more; add the salt.
Melt the lard in a heavy pot (the Mexicans use a cazuela, a large earthenware pot with sloping sides and rounded bottom).
Then add the beans, a few at a time, mashing them with a spoon and adding a little of the bean liquid.
Continue until all the beans and liquid are used; then cook and stir until the mixture becomes thick.
Makes 6 servings.
Calories 612 Calories from Fat 240
% Daily Value*
Total Fat 27 g41.1%
Saturated Fat 10.2 g50.8%
Trans Fat 0 g
Cholesterol 24.3 mg8.1%
Sodium 1505.5 mg62.7%
Total Carbohydrates 70 g23.2%
Dietary Fiber 17.2 g68.9%
Sugars 2.4 g
Protein 26 g51.1%
Vitamin A Vitamin C 8.5%
Calcium 9.5% Iron 42.2%
*Based on a 2000 Calorie diet