---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Refried Beans
 Categories: Mexican, Beans
      Yield: 8 servings
 
      1 lb Dried pinto beans
      1 tb Salt
      3 cl Garlic
      1 tb Sugar
    1/2 c  Bacon drippings; +1/4 c, divided

  Pick over beans to remove rocks and bad beans. Wash and put in
  large pot with sugar. Add enough cold water to cover and heat to
  boiling over and simmer for 3 hours or until beans are soft, adding
  additionl water when necessary during cooking. Add 1/2 cup bacon
  drippings, salt, and garlic. Cook at least 1 hour more, stirring
  occasionally. Can be cooked for more than 4 hours or overnight if
  there is enough water.

  Heat 1/4 cup bacon drippings or lard in a large skillet and add
  beans. Stir frequently, until beans are reheated. Mash with a fork
  or potato masher. Brown beans until dry and a little crusty,
  stirring requently. Add salt, if needed, to taste.

  Note 1:

  Begin with water at least twice as deep as beans. When beans have
  finished swelling, add liquid as needed to keep level a ittle above
  the top of the beans.

  Note 2:

  Bacon drippings or lard give the best flavor, but for those
  concerned with cholesterol levels, vegetable oil may be substituted.

  Note 3:

  If desired, one or more of the following may be added to beans
  during frying.

  Cheese; grated, to taste
  Chilis; chopped
  Onion; diced
  Bacon; crisp, crumbled

  Note 4:

  If beans become too thick, thin with a little milk.
 
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