Beans & Parmesan Macaroni

I present to you a Mexican family specialty and recipe👪 of a struggle meal, Beans & Parmesan Macaron. 

Even in the state of penniless one can still nourishes his family with this budget friendly and nutritious family specialty. 

For those who crave and want to learn how to cook this simple but delicious dish. Especially when you're living on a near penniless budget.

These pictures are the various stages of cooking Bean & Parmesan Macaroni. It should help in guiding you to gauge the different stages. 

INGREDIENTS:

1 lb bag of macaroni (cooked)

2 cups of cooked pinto beans 

1 cup El Pato sauce 

1 cup parmesan cheese 

3/4 cup lard

DIRECTION:

1st. 

Boil pinto beans until tender.

2nd.

Mash and fry the beans with 3/4 cup of lard/oil at lowest heat setting until all moisture evaporated and beans take on crystallization. At this stage,  El Pato sauce goes in. 

3rd.

El Pato sauce goes in and repeats the first process over again until moisture is completely evaporated and beans crystallized.

4th.

At this stage, there should not be any moisture or crust sticking to the bottom of the pot. This means that the moisture is fully evaporated, and the fry bean is in a crystallization stage. This is a delicate stage, constantly stirring to prevent crust from forming and burning.

5th.

The foaming of oil/fat meant that it's ready to be taken off of the heat and welcomed the cooked macaroni, garlic salt,  and parmesan cheese. Once all ingredients are in, mix till it is eventually coated and serve.