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Submitted by Matrinka 16 oz pinto beans Soak beans either over night or using the quick soak method. Cook beans for three hours (or until tender). Drain beans (reserving a cup of cooking liquid) and set aside. Add about 3/4 to 1 cup of lard (or Crisco shortening) to a large pan and melt. Add 1 large onion, minced and cook until very soft over medium heat. Now, add the beans and mash them with a potato masher. Cook until all of the fat is absorbed. If they're too dry for your tastes, add a little of the bean stock back and mix well. Serve hot and top with cheese. |
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