Serve refried beans as a starchy accompaniment or as a filling for tacos, enchiladas, Tostadas and the other dishes which call for refried beans.

1 lb. dried pinto or black beans
5 c. water
1-2 med. sized onions, diced (optional)
3 cloves garlic, minced
1/4 teaspoon ground cumin seeds
1/2-1 c. hot bacon drippings, butter or lard
salt, to taste
Chili powder, to taste

Combine beans and onions in a pan in preheated water. Bring to a boil for 2 minutes. Cover and remove from heat for 1 hour (or soak beans in cold water overnight).

Return to heat, bring to a boil; simmer slowly until beans are very tender, about 3 hours (or use a pressure cooker for 20 minutes). If water evaporates. add more as needed during the cooking.

Add seasonings when beans begin to become tender (save salt and chili powder for final 15 minutes).

Mash beans with a potato masher, and add bacon drippings, butter or lard. Mix well; continue cooking, stirring frequently until beans are thickened and fat is absorbed. Season to taste with salt and chili powder. Serve.

Makes 6-8 side dish servings, or 5 to 6 cups.