Mexican Pot Beans/refried Beans

Ready in 1h

Try this Mexican Pot Beans/refried Beans recipe, or contribute your own.


1 tb oregano; Chopped
1 sm Onion; chopped
1 ts Dried Oregano
Salt; to taste
2 tb Lard; or bacon drippings
1 lb Pinto beans; soaked

Original recipe makes 1



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 recipelu-digest Volume 01 Number 282 by James and Susan Kirkland on Nov 21, 1997

Verified by stevemur
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Calories Per Serving: 924 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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