Recipe - Mexican Pot Beansrefried Beans

1 pound Pinto beans; soaked
overnight & drained
2 tablespoon Lard or bacon drippings
1 small Onion; chopped
1 tablespoon Chopped oregano or
1 teaspoon Dried oregano
Salt; to taste

Combine all ingredients, except salt, with 3 cups water in crock pot. Cook
on high, covered, 2 hours. Turn heat to low and cook, covered, 8 to
10 hours. Season with salt and serve with tortillas, chopped onions
and chiles, grated cheese, shredded lettuce, radishes.
Posted to recipeludigest Volume 01 Number 282 by James and Susan Kirkland
kirkland@gj.net on Nov 21, 1997