* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: FRIJOLES REFRITOS (Refried Beans)
 Categories: Vegetables, Mexican
      Yield: 8 servings
      1 lb Dried pinto beans
      1 T  Sugar
      1 T  Salt
    1/2 c  Bacon drippings; or lard
      3    Garlic cloves
    1/4 c  Bacon drippings; or lard
  Pick over beans to remove rocks and bad beans.  Wash and put in large
  pot with sugar.  Add enough cold water to cover* and heat to boiling.
  Cover and simmer for 3 hours or until beans are soft, adding
  additional water when necessary* during cooking.  Add 1/2 cup bacon
  drippings, salt and garlic. Cook at least 1 hour more, stirring
  occasionally.  Can be cooked for more than 4 hours or overnight if
  there is enough water.
  Heat 1/4 cup bacon drippings or lard in a large skillet and add
  beans. Stir frequently, until beans are reheated.  Mash with a fork
  or potato masher. Brown beans until dry and a little crusty, stirring
  frequently. Add salt, if needed, to taste.
  Note 1:  *Begin with water at least twice as deep as beans.  When
  beans have finished swelling, add liquid as needed to keep level a
  little above the top of the beans.
  Note 2:  Bacon drippings or lard give the best flavor, but for those
  concerned with cholesterol levels, vegetable oil may be substituted.
  (It won't come out right, though. --sw)
  Note 3:  If desired, one or more of the following may be added to
  beans during frying.
       Grated cheese to taste
       Chopped chiles
       Diced onion
       Crisp, crumbled bacon
  Note 4:  If beans become too thick, thin with a little milk.
MMMMM
... Sincerely yours Gigi
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