"notbob" > wrote in message
...
> On 2011-04-30, Ophelia > wrote:
>> Are these beans left over from baked beans?
>
> Like sf sez, they're basically pinto beans and rendered pig fat. Ya
> cook the beans, then add lard, bacon fat, etc, while mashing and
> reheating (refried) in a skillet or pot. I've seen taqueria's use a
> big ol' Robot Coupe stick blender to mash. Try different fats for
> different flavors. I've seen some recipes call for half lard and half
> rendered beef suet. I always include some bacon fat for the flavor.
> Most Mexican carniceria's (meat mkt) sell rendered lard from when they
> make chicarones (pork cracklins). Better than using packaged lard,
> which is hydrogenated.

I am new to bean cookery. I was just asking...
What is the difference between pinto beans and others?
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