BEANS MEXICAN
Soak two cupfuls of pink beans in six of water overnight; in the morning add a small onion and boil gently until soft; take out the onion and set the beans to drain. Put a large tablespoonful of fresh lard in a skillet and when sizzling-hot add the drained beans. Mix beans and lard thoroughly until each bean seems to have a coating of the fat and begins to burst. Add a cupful of the liquid in which the beans were boiled and gently crush a few of the beans with the spoon to thicken the gravy. Add the remainder of the bean liquor and a chopped chile pepper and simmer until the beans are quite dry.