Soak the beans overnight. Rinse and place in 3 pt. of cold water. Cook until very soft. Drain the liquid and reserve. In a heavy pot or iron skillet, mix the flour and salt and, stirring constantly, cook to a golden color. Do not add any lard or oil! Gradually add 1-3/4 pt. of the hot bean stock to the flour and blend until smooth. Heat the lard and pour over the stock. Now add the cooked beans. Let rest for a few minutes, then mash the beans with a fork.

Before serving, place the beans into an ovenproof dish and warm in a preheated oven. The dish is even better if the top is browned a bit. Bean mash can be served as an appetizer with salad, sour cream, or buttermilk. It is also an excellent accompaniment to meat dishes prepared with sauce or gravy.