1. Drain off the water in which the beans were soaked. Place the beans in a 3-qt. dutch oven with the salt and 2 qts. water. Bring to a boil, reduce heat, and simmer for 3 hours or until the beans are tender, adding more water as necessary. Allow to cool 30 min. 2. Remove 1 cup of the cooking water and reserve. Mash the beans in the remaining water to desired consistency. 3. Melt the lard in a large saucepan over medium heat. Add the beans and cook 30 minutes, stirring frequently. Add the reserved cooking liquid as needed to obtain the proper consistency. LOS OLIVOS PHOENIX, TEMPE From the
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 4|
|Calories from Fat: 119 (59%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 12.2mg||4 %|
|Sodium 1.6mg||0 %|
|Potassium 272.5mg||7 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 10.5g|
|Protein 5.3g||8 %|
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Calories per serving: 201
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