Recipes

In a Dutch oven combine beans and 6 cups water. Bring to boiling.

Reduce heat; simmer 2 minutes.

Remove from heat. cover; let stand 1 hour. (Or soak beans in water overnight in a covered pan.) Drain.

In same Dutch oven combine drained beans, chopped onion, 2 cups water, and 2 cups chicken broth.

Bring to boiling.

Cover and simmer 2 hours or till beans are very tender.

For Refried Beans:

In a large heavy skillet melt 1/4 cup bacon drippings or lard; add beans with liquid, garlic and salt. Using a potato masher or fork, mash beans completely. Cook, uncovered, for 10 to 15 minutes or till thick, stirring often.