*  Exported from  MasterCook  *
 
                                  Frijoles
 
 Recipe By     : The Wide, Wide World of Texas Cooking ISBN 0-517-120089
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Texas Cooking                    Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          dried pinto beans
    1      large         onion -- chopped
    2      cloves        garlic -- minced
    1      teaspoon      ground comino
    1                    chile ancho (canned) -- mashed to a paste
    3      tablespoons   bacon drippings
                         salt and pepper -- to t
 
 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.
 
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 NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
 garhow@tiac.net
 Garry’s Home Cooking Website
 http://members.aol.home/garhow/cooking.htm
 
 
 
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