Refried Beans

• 2-1/2 cups (16-oz) dry pinto beans
• 6 cups water
• 1/4 cup lard or bacon drippings
• 1-1/2 tsp salt
• 1 small clove garlic, crushed

Rinse beans (do not soak). In 3-quart saucepan, cook beans in the water for 2-1/2 to 3 hours or till beans are very tender. In large heavy skillet, melt lard; add beans with liquid, salt and garlic. Mash beans completely. Cook, uncovered, over medium heat about 10 minutes till thick, stirring often.

Yield: 4-1/2 cups