Strained Mexican Beans

1. Cook beans in salted water to which lard has been added until beans are well cooked and mushy.

2. Pass the beans through a wide strainer, pushing them through with hands.

3. Place this puree in a pan, make ahollow in the center and add the butter.

4. Heat and serve.

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Nutrient	Quantity
Total fats	8.901 g
Protein	16.9597 g
Carbohydrates	17.8765 g
Energy	184.1565 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6293 g
Water	309.0066 g
Aspartic acid	2.1055 g
Calcium, Ca	120.8331 mg
Fiber, total dietary	1.395 g
Niacin	10.8225 mg
Vitamin A, RAE	0.45 g
Arginine	1.1718 g
Riboflavin	0.927 mg
Fatty acids, total saturated 20:1	0.0101 g
Glutamic acid	2.3376 g
Sodium, Na	31.5117 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0216 g
Total lipid (fat)	8.901 g
Manganese, Mn	0.8378 mg
Proline	0.6969 g
Fatty acids, total saturated 16:0	0.8615 g
Serine	0.9076 g
Fatty acids, total saturated 18:0	0.3335 g
Vitamin B-6	0.3115 mg
Selenium, Se	2.0412 g
Ash	2.451 g
Fatty acids, total saturated 18:1 undifferentiated	2.8173 g
Pantothenic acid	1.356 mg
Phenylalanine	0.8628 g
Copper, Cu	0.7836 mg
Thiamin	1.4511 mg
Methionine	0.2379 g
Iron, Fe	3.1321 mg
Carbohydrate, by difference	17.8765 g
Phosphorus, P	238.672 mg
Folate, total	215.4149 g
Alanine	0.7315 g
Valine	0.884 g
Fatty acids, total saturated 18:2 undifferentiated	3.4621 g
Glycine	0.6729 g
Fatty acids, total saturated 14:0	0.018 g
Zinc, Zn	2.0568 mg
Isoleucine	0.7477 g
Fatty acids, total polyunsaturated	4.0948 g
Leucine	1.232 g
Vitamin A, IU	16.8539 IU
Folate, DFE	215.4149 g
Tryptophan	0.2082 g
Vitamin C, total ascorbic acid	131.6553 mg
Tyrosine	0.6018 g
Fatty acids, total saturated	1.2532 g
Histidine	0.48 g
Fatty acids, total monounsaturated	2.8517 g
Threonine	0.7095 g
Folate, food	215.4149 g
Magnesium, Mg	85.8409 mg
Lysine	0.8988 g
Potassium, K	698.2641 mg
Cystine	0.2173 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
bean	0.75 lb	98.6565	13.948	1.701
pork	2 tablespoons	0	0	0