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Mexican Pot Beans/refried Beans

1 pound pinto beans -- soaked overnight & drained
2 tablespoons lard or bacon drippings
1 small onion -- chopped
1 tablespoon chopped oregano or 1 teaspoon dried oregano
salt -- to taste

Combine all ingredients, except salt, with 3 cups water in slow cooker. Cook on high, covered, 2 hours. Turn heat to low and cook, covered, 8 to 10 hours. Season with salt and serve with tortillas, chopped onions and chiles, grated cheese, shredded lettuce, radishes.

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