One hundred & one Mexican dishes

by Unknown

ESTILO SECO

Boil a pint of pink beans until very tender in plenty of water, adding hot water as it boils away. Put in a frying-pan a heaping tablespoonful of lard and butter mixed; strain the hot beans from the pot and put into the boiling fat; add a sliced onion and seasoning of salt and red pepper. Stir well and allow to brown slightly. Ten minutes before taking from the frying-pan add seven tablespoonfuls of grated American cheese. Serve with thin slices of hot buttered toast and sliced cucumbers with oil and vinegar.