Add onions and lard to pinto beans and cook over medium heat 5 minutes, stirring occasionally. in another skillet,
fry bacon, ham and chorizo. Add to beans with tomatoes, chiles and spices. Heat thoroughly.
Yield : Approximately 5 to 6 cups
From: Junior League of El Paso, publishers of "Seasoned With Sun," a 270 -page cookbook devoted to great
Southwestern cooking. For information on the cookbook, contact the Junior League of El Paso, 520 Thunderbird,
El Paso, TX 79912, (915)584-3511.
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