cup bacon drippings
4 cups cooked pinto beans
Salt and pepper
In a heavy skillet, heat the drippings until smoking hot. Add 1 cup pinto beans, heat 1 minute, then carefully mash together with drippings. Lower heat and add remaining beans, cooking and mashing, 1 cup at a time, over low heat, until smooth.
Source: The Texas Cowboy Kitchen by Grady Spears with June Naylor