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Name: Frijoles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 c Dried pinto beans; 3 tb Bacon drippings; 2 Garlic minced; salt and pepper to taste; 1 ts Ground comino; 1 lg Onion chopped; 1 Chile ancho; (canned) mashed

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INGREDIENTS

2 c Dried pinto beans
3 tb Bacon drippings
2 Garlic ; minced
salt and pepper ; to taste
1 ts Ground comino
1 lg Onion ; chopped
1 Chile ancho; (canned) mashed

Servings

INSTRUCTIONS

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. Busted by Christopher E. Eaves NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com Garrys Home Cooking Website http://members.aol.home/garhow/cooking.htm Recipe by: The Wide, Wide World of Texas Cooking ISBN 0-517-120089 Posted to recipelu-digest by "Christopher E. Eaves" on Mar 14, 1998

NOTES

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Frijoles

2 c Dried pinto beans
3 tb Bacon drippings
2 Garlic minced
 salt and pepper to taste
1 ts Ground comino
1 lg Onion chopped
1 Chile ancho; (canned) mashed

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.    Busted by Christopher E. Eaves <cea260@airmail.net>    NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA  g.howard@ix.netcom.com Garrys Home Cooking Website  http://members.aol.home/garhow/cooking.htm  Recipe by: The Wide, Wide World of Texas Cooking ISBN 0-517-120089    Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on  Mar 14, 1998

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Nutrition

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Serving Size: 1 Serving (101g)
Recipe Makes: 6 Servings

Calories: 175
Calories from Fat: 63 (36%)

Amt Per Serving		% DV

	Total Fat 7g	9 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.9g
Cholesterol 6.1mg		2 %
Sodium 37.8mg		1 %
Potassium 363.7mg		10 %
Total Carbohydrate 21.9g		6 %
	Dietary Fiber 7.1g	28 %
	Sugars, other 14.8g
Protein 7.1g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 175

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