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Measurements
      Title: Frijoles De Olla
 Categories: Mexican, Side dish
      Yield: 4 Cups
 
    1/2 lb Dry beans, such as pinto,
           -California pink or black
           -turtle
           Salt
    1/4    White onion, roughly sliced
      1 tb Lard (heaping tablespoon)
 
  Run beans through hands to pick out any small stones or pieces of
  earth. Rinse twice in cold water and drain. Put beans into pot and
  cover with enough hot water to come at least 3" above beans.
  
  Add 1/2 teaspoon salt, onion and lard. Bring to simmer. Continue
  simmering until skins of beans are soft. Season to taste with salt.
  Continue cooking until beans are very soft and broth is soupy. Beans
  are better eaten day after cooking, when flavor matures. Makes about
    3 1/2    cups.
 


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