1/2 cup lard for frying (or bacon drippings or canola oil)
1/4 tsp cayenne pepper
1/4 tsp dried oregano, crumbled between fingers
1/4 lb shredded Monterey Jack cheese
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Let's Make It
1. Inspect the pinto beans carefully by placing 1/2 cup of beans at a time on a plate and discarding any stones or bad beans. Place the beans in a strainer and rinse under cold water.
2. Put the beans and 8 cups water in a large pot and bring to a boil. Skim off any gray foam that comes to the surface as the beans boil.
3. Lower the heat to medium, add the onion and let the beans simmer rapidly for 30 minutes.
4. Add the salt cayenne pepper and oregano and continue to simmer for another 1 1/2 hours or until the beans are very soft.
5. In a large cast-iron skillet or heavy-bottomed pan, heat one tablespoon lard, bacon drippings or canola oil over medium-high heat. When the oil is hot, add a cup of the beans and their juice. Using a potato masher, mash the beans in the pan while they fry. The beans should have a fairly smooth consistency with small chunks of whole beans here and there.
6. Place the beans in a large, heavy bowl and add a pinch of salt and some of the cheese. Repeat with the remaining beans and cheese.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.