ick over Beans to remove rocks and bad Beans. Wash and put in large ot with Sugar. Add enough cold Water to cover* and heat to bOiling. over and simmer for 3 hours or until Beans are soft, adding addition- l Water when necessary* during cooking. Add 1/2 cup bacon drippings, alt and Garlic. Cook at least 1 hour more, stirring occasionally. n be cooked for more than 4 hours or overnight if there is enough ater. Heat 1/4 cup bacon drippings or lard in a large skillet and add eans. Stir frequently, until Beans are reheated. Mash with a fork r potato masher. Brown Beans until dry and a little crusty, stirring requently. Add Salt, if needed, to taste. ote 1: *Begin with Water at least twice as deep as Beans. When eans have finished swelling, add liquid as needed to keep level a ittle above the top of the Beans. ote 2: Bacon drippings or lard give the best flavor, but for those oncerned with cholesterol levels, vegetable Oil may be substituted. ote 3: If desired, one or more of the following may be added to eans during frying. Grated Cheese to taste Chopped Chilis Diced Onion Crisp, crumbled bacon Note 4: If Beans become to thick, thin with a little milk.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 8|
|Calories from Fat: 177 (63%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 18.4mg||6 %|
|Sodium 30.8mg||1 %|
|Potassium 277.1mg||7 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 15.5g|
|Protein 5.4g||8 %|
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Calories per serving: 279
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