Recipe - Frijoles

2 cup Dried pinto beans
1 lg Onion; chopped
2 Cloves garlic; minced
1 teaspoon Ground comino
1 Chile ancho; (canned) mashed
to a paste
3 tablespoon Bacon drippings
Salt and pepper; to taste

Pick over beans carefully; cover with cold water and let stand overnight.
Before cooking, add more water, covering beans again. Combine in heavy pot
with onion, garlic, comino, chile and drippings. Simmer until tender,
adding a little more water when needed. When the beans are done, however,
virtually all the liquid should have cooked away. If some of the beans are
mashed during cooking, so much the better. Add salt and pepper to taste
when done. The longer the cooking, the better your beans so cook over the
slowest fire possible.

Serves 4 to 8 depending on the portion size.

Busted by Christopher E. Eaves cea260@airmail.net

NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm
Recipe by: The Wide, Wide World of Texas Cooking ISBN 0517120089

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 14, 1998