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FROM: JOHN HARTMAN
Really, I don't think most Cumin as well. It does add
-people make their own -a distinctive flavor.
-refried -After the
Beans from scratch, but Beans are done, heat a deep
-have you priced cans of -iron skillet with lard.
-them lately? -When
Whew!! We make them up in Smoking, add beans. Mash
-4-5 pound batches and -with an old fashioned
-freeze them. -potato masher,
Cook 4 or five pounds of The ones that look like a
-pinto or red beans until -German hand grenade. If
-very -you do not
Tender. Then add salt to Have one, use a peanut
-taste and good ol' lard. -butter jar with a metal
-I will put in -lid. Turn upside
Maybe four or five heaping Down and pretend it's an
-tablespoons full. Let the -old fashioned masher. It
-batch -works
Simmer for a while until a Marvelously well in a
-taste test tells you that -pinch. Mash the beans
-the flavors -until they begin to
Are blended. Some people Peel away from the skillet
-like to ad about a -on their own and are
-teaspoon of ground -smooth in
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texture. Then they are done. Serve with a thin slice of mild cheddar
or colby on top of each serving. The cheese will begin to melt and
string. Yum! Ain't kosher, but it's good! We freeze the cooked beans
without mashing them and do that part when we make a new batch.
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