Hacienda Bean Dip

3 cups Frijoles Refritos or 1 can (29 ounces) refried beans
1/2 cup dairy sour cream
1/2 cup shredded Cheddar cheese
1 clove garlic, pressed
2 tablespoons fresh bacon drippings
1 or more tablespoons Mexican hot sauce or salsa jalapeno
Salt to taste

Combine all ingredients in double-boiler top and heat over hot water until cheese melts and dip is warm and of a heavy, creamy texture. Serve warm. Good with crisp-fried tostaditas or packaged corn chips.

Men love this-and so do our out-of-state guests. A canned bean dip is now available, as are the frijoles refritos, - refried beans, that go into it. But years ago I cooked my own fried beans for this and still prefer them unless I pressed for time.

Milder variation

Substitute 1/2 cup shredded Jack cheese for the Cheddar and 2 tablespoons chopped canned green chilies for the hot sauce or salsa jalapeno.

Frijoles Refritos - makes 6 cups

Cover 1 pound pink or pinto beans .with 7 or more cups water and cook very, very slowly until nearly tender, about 1 1/2 hours. Season with 1 clove garlic, mashed, about 2 teaspoons salt and 1/4 cup bacon drippings or lard. Cook until beans are very tender. Heat 1/4 cup bacon drippings or lard in heavy pan; add a cupful of beans, mash and stir with a big wooden spoon, then add some bean liquid. Continue to cook, stirring, over low heat, adding beans by the cupful and liquid until all are used. Mixture should be thick like cornmeal mush, but still moist and creamy. Add more salt if needed.