---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Refried Beans
  Categories: Mexican, Beans
       Yield: 8 servings
  
       1 lb Dried pinto beans                   1 tb Sugar
       1 tb Salt                              1/2 c  Bacon drippings
       3 ea Garlic cloves                     1/4 c  Bacon drippings
  
   ick over Beans to remove rocks and bad Beans.  Wash and put in large ot
   with Sugar.  Add enough cold Water to cover* and heat to bOiling. over and
   simmer for 3 hours or until Beans are soft, adding addition- l Water when
   necessary* during cooking.  Add 1/2 cup bacon drippings, alt and Garlic.
   Cook at least 1 hour more, stirring occasionally. n be cooked for more than
   4 hours or overnight if there is enough ater. Heat 1/4 cup bacon drippings
   or lard in a large skillet and add eans. Stir frequently, until Beans are
   reheated.  Mash with a fork r potato masher. Brown Beans until dry and a
   little crusty, stirring requently. Add Salt, if needed, to taste. ote 1:
   *Begin with Water at least twice as deep as Beans.  When eans have finished
   swelling, add liquid as needed to keep level a ittle above the top of the
   Beans. ote 2: Bacon drippings or lard give the best flavor, but for those
   oncerned with cholesterol levels, vegetable Oil may be substituted. ote 3:
   If desired, one or more of the following may be added to eans during
   frying.     Grated Cheese to taste     Chopped Chilis     Diced Onion
   Crisp, crumbled bacon   Note 4:  If Beans become to thick, thin with a
   little milk.
  
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