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Mexican Pot Beans

Mexican beans are cooked in the crockpot then refried beans are prepared with the cooked beans. Ingredients:

• 1 pound pinto beans, soaked overnight, drained
• 2 tablespoons lard or bacon drippings
• 1 small onion, chopped
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried leaf oregano, crumbled
• salt, to taste

Instructions:

Combine all ingredients, except salt, with 3 cups water in crockpot. Cook on high, covered, 2 hours. Turn heat to low and cook, covered, 8 to 10 hours. Season with salt and serve with tortillas, chopped onions and chiles, grated cheese, shredded lettuce, radishes.

Refried Beans:
Take as many of the cooked pot beans as desired with some of their broth and mash to a thick consistency. Heat a skillet over high heat, adding 2 tablespoons of lard or oil for every cup of mashed beans. Fry the beans, scraping the bottom and sides frequently to integrate crusty bits with the whole. If desired, add grated Monterey Jack cheese to beans. Cover, lowering heat to medium and let cheese melt through, about 5 minutes.
Serves 6.