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1/2 lb Pinto beans; soaked overnight
1 1/2 ts Salt
1/4 c Lard
Drain off the water in which the beans were soaked. Place the beans in a 3-qt. dutch oven with the salt and 2 qts. water. Bring to a boil, reduce heat, and simmer for 3 hours or until the beans are tender, adding more water as necessary. Allow to cool 30 min.
Remove 1 cup of the cooking water and reserve. Mash the beans in the remaining water to desired consistency.
Melt the lard in a large saucepan over medium heat. Add the beans and cook 30 minutes, stirring frequently. Add the reserved cooking liquid as needed to obtain the proper consistency.
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