Recipe By : The Wide, Wide World of Texas Cooking ISBN 0-517-120089
1 batch Frijoles
lard or bacon drippings
Cook pinto beans as described in the Frijoles recipe, or use leftovers. For 2 cups of cooked beans, heat 6 tablespoons of lard or bacon drippings in a heavy iron skillet over moderate heat. Add the beans. As they fry, mash them with the back of a wooden spoon. Continue to fry and mash them until they are dry enough to shake loose from the bottom of the pan in a mass. The inner portion of this mass will (or should) be moist. The bottom surface will be slightly crusty. The consistency is not necessarily smooth like a puree, though it may be.
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