REFRIED BEANS

Cinco de Mayo Collection-1 lb Navy beans 1/2 lb salt pork,cubed Boiling water 1 TB shortening 1 clove garlic,minced 2 TB chili powder 1 tsp salt 1/2 grated cheddar cheese 6 green onions,sliced Place beans and salt pork in kettle; add boiling water to cover. Bring to a boil; reduce heat and cook slowly until tender,about 4 hours. Add water,if needed. Drain and reserve liquid. Melt shortening in large skillet. Stir in cooked beans, a spoonful at a time; mashing with potato masher until fairly smooth. Stir in seasonings and enough cooking liquid or water to make a thick mixture. Cook over low heat, stirring occasionally, for about 2 hours (adding liquid if needed). Beans should become a dark rich brown. Serve in large bean pot; sprinkle with grated cheddar cheese and onion slices. Accompany with crisp tortillas. YIELD: 5 cups (Source:Dorothy Dean)