1 lb. pinto beans
1/2 cup bacon drippings
1 teaspoon salt
6 cups lukewarm water
Pick over the beans and wash thoroughly in cold water, drain, add
lukewarm water and salt, and cook gently in a deep pot for about 2
hours or until the beans are tender. Stir frequently so that the beans
cook very evenly throughout.
In a large skillet, heat the bacon drippings over medium high heat.
Drain the beans, reserving the liquid. Add one large spoonful of
cooked beans to the hot oil, and mash down. Add a teaspoon of the
reserved pot liquid and stir. Repeat until all the beans are mashed.
Add liquid as needed until the right thickness is obtained, stirring
constantly.
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