Interesting the banter about burros and horses, I own mules, which are the cross between the two (a "hybrid", for those who may wonder). And yeah, what you guys say about the horses and burros is true about mules too (go figure)!! They tend to have a lot of gas, depending on what you feed them, although I haven't tried Beemerdon's "recipe". I could though...........and then report back on this thread?
Let me know, if you want me to conduct any research!!??
Sounds great, RPrice; mix up a couple of buckets for your mules to the recipe below and report back to us; inquiring minds want to know. Ha, ha! I grew up working my Grandparents "Sleepy Hollow Ranch" East of Oakdale and West of Sonora, CA on Hwy. 120.
For extra income besides cattle and hay production, my Grandparents boarded horses for city folks from Modesto/Turlock. You know what the very best horse out of the lot was? My Granddad Ed's mule 'Sam'! I hated the horses, but Sam the Mule was a great animal!
Frijoles Con Queso
"Growing up on plain old beans and cornbread, this bean dish was far different and richer from any I had ever had as a kid. The recipe came from my Grandmother, but she may have gotten it from my uncle in New Mexico. At any rate, these beans are delicious and there is an added meat garnish that can be made to dress it up a bit. Adjust the seasonings on the garnish to suit your own tastes."
Ingredients
2 cups dry pinto beans
6 cups water
1/2 cup lard
1/2 cup cheddar cheese ( chopped or shredded)
salt ( to taste)
1/2 lb hamburger
1 (8 ounce) cans tomato sauce
1/2 teaspoon chili peppers ( or to taste)
1 teaspoon chili powder ( or to taste)
1 cup lettuce ( torn or chopped)
Directions
Put beans and water in a large pot, cover and simmer, stirring often, until tender - about 2 1/2 hours.
About 1 1/2 into cooking time, add salt to taste.
If the beans need more water before they are done, add boiling water to the pot - do not add cold water!
When the beans are tender, there should not be much liquid in the pot.
If there is a lot of liquid, take some of it out and either save it in case you need it.
Add the 1/2 cup of lard to the now tender beans.
Simmer uncovered - very slowly - for 1/2 hour.
Watch it carefully and stir often.
If the beans get too dry, add some of the reserved liquid if you have any, or add a bit of water.
Add the cheddar cheese.
Cook until it melts.