Serves: 6
Total Calories: 8

2 cups frijoles (Mexican beans, or use pinto beans)
5 cups water
4 tablespoons lard, divided
1 tablespoon chopped onion
1/2 cup tomato purée
chili powder (optional)

Soak beans overnight and cook, covered, in 5 cups of water for 1 1/2 hours, or until very tender. Drain (and save liquid). Heat 2 tablespoons of the lard in frying pan, add beans, and fry over low heat about 10 minutes, mashing them with a fork. Add water in which the beans were cooked a little at a time, stirring constantly. Keep over low flame until the water has evaporated. Cool and place in a refrigerator until the following day.

Melt the other 2 tablespoons of lard in a large skillet. Fry onion for a few minutes; add tomato purée and chili powder, if desired. When onion is tender, add fried beans and cook until beans are very hot.

Nutritional Facts:

Serves: 6
Total Calories: 8
Calories from Fat: 0

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