Serves: 5

, any type
1/3 to 1/2 cup Basic Fresh Lard or vegetable oil
salt and freshly ground pepper, to taste

1. Cook pot beans until the liquid thickens and the beans are very tender. To fry the beans, heat a large heavy skillet over medium heat and add the lard or oil. When the lard is melted and hot, add about 1 cup of cooked beans and about 1/2 cup of the broth, too. Stir and mash as the beans cook and thicken. Gradually add all of the beans, and all of the remaining broth, mashing and stirring continuously, until the broth is reduced and the beans are thick enough to hold their shape.

2. When the beans are very thick and the juices have cooked away, add salt and pepper. The beans are ready to use, or to refrigerate or freeze for later use.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Calories from Fat: 0

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
Basic Chickpeas
Basic Pot Beans
Basic Refried Beans
Basic White Rice
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Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
Chickpeas with Spinach
Fresh Fava Beans
Green Rice
Horsemen’s Beans
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Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
Ranch Beans with Bacon
Red Beans and Pork Chili
Red Rice with Chicken
Rice with Carrots
Rice with Chickpeas
Rice with Corn
Rice with Crab, Yucatán Style
Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
Rice with Pine Nuts
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Rice with Sausage and Cabbage
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