- 1 1 1 lb pinto beans
- 3 3 3 tbsp bacon drippings
- 1 1 1 cup diced onions
- 8 8 8 cups water
- 1 1 1 fresh jalepeno, halved and seeded
- Rinse and drain beans. In large saucepan over med heat, heat the bacon drippings, add the onions and cook until golden brown.
2 tbsp bacon drippings
1 cup diced onion
1 tsp minced garlic
quesco, feta, cheddar or parmesan cheese
Pinto beans from above
1 cup bean cooking liquid or water
In skillet add bacon drippings along with onions and cook until golden. Add garlic and cook about 1 minute. Add about 1 cup of cooked beans to the onion mixture; course puree with a potato masher before adding the next cupful; once all the beans have been mashed, add the cooking liquid.
Cook, stirring often over med to low heat until the beans are a little soupier than you would serve. They will thicken. Season with SAdd cheese