We are Mexican American. The recipes I will share are from our Family Cookbook. My Grandmother and her sister were the 2 ladies that cooked for decades at the famous Green and White Grocery here in Austin.
No LARD for pots of beans. You can use lard or bacon grease when you are going to make refried beans..
You use salt pork..for a pot of beans. Makes a huge difference in the flavor. .
2 cups dried pinto beans 8 cups water
2 cloves garlic (crushed) 1 tsp salt.
1/4 - 1/2 cup cubed salt pork (or Bacon)
Sort beans and remove bits of debris! place in a colander and rinse well.
In a large pot partially cover pot with a loose fitting lid: lower heat and simmer for 2 hours. When more water is needed always add Boiling water. Adding boiling water is one of the secrets to making good pinto beans.
When the beans are done use a large spoon to mash a few beans to the inside of the pot.Cooked beans can be served in bowls and sprinkled with cilantro,.
If you ever over salt the beans you can add a raw cut up potato, it will absorb the extra salt.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Refried Beans
In a large skillet heat 2 tablespoons of lard (or bacon grease or peanut oil). Begin adding small amounts of cooked fresh pinto beans with very little liquid: mash the beans with a potato masher and stir and cook. continue to add beans in the same manner, adding beans and liquid to keep the beans moist. Cook and stir until your desired consistency.