Cheesy Mexican Bean Stew

Ingredients

• 1 lb small red Mexican beans
• 2-3 tbsp drippings
• 2-3 tbsp butter
• 2-3 cloves garlic, peeled and crushed
• 2-3 green peppers, chopped and seeded
• 1 large onion, sliced
• 3-4 tomatoes, peeled and cut up
• 1/2 lb Mexican or Parmesan cheese, grated

Method

1. 1 Pick over and wash beans. Cover with cold water, bring to a boil, add a pinch of soda, and cook for five minutes. Drain and rinse.
2. 2 Cover beans with fresh cold water and cook slowly until soft.
3. 3 Melt drippings and butter in a skillet. When sizzling, add crushed garlic and stir until well browned.
4. 4 Add chopped green peppers and sliced onion. Stir until cooked.
5. 5 Add a few boiled beans and mash them to form a thickening gravy. Stir in the rest of the beans, some cooking liquid, and tomatoes. Simmer for one hour.
6. 6 Grate cheese and stir into the beans. Serve very hot.