by Tony Tomayo

 

2 cups pinto beans

1 tsp salt

1 tbsp bacon grease

1/4 onion chopped finely

 

Put beans in a large kettle of water.  Boil 2 hours covered.  Drain.  Put in fresh water, salt, bacon grease and onion.  Boil one more hour or til thick.  Cool and store in refrigerator as you use them, up to 3 days.  Much Much better than canned.

 

To serve:

 

Fry by spoonsful in hot olive oil until crisp on each side.  Flatten the beans as they fry.