refried beans

refried beans
refried beans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 1

    cup dried pinto beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained

  • 1

    bay leaf

  • 1/2

    cup bacon drippings or lard

  • 1

    cup chopped yellow onions

  • 1

    tablespoon minced garlic

  • 1

    tablespoon minced, seeded jalapeno

  • 1

    tablespoon chili powder

  • 1

    teaspoon ground cumin

  • 1/2

    teaspoon salt

  • Pinch cayenne

  • 1/2

    teaspoon chopped oregano

  • 1/2

    cup grated queso blanco

  • 1/4

    cup minced fresh cilantro, garnish

  • Directions

Directions

In a medium, heavy pot, combine the beans, bay leaf, and enough water to cover by 1 to 2 inches. Bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, 1 1/2 to 2 hours, adding more water as necessary to keep covered. When the beans are soft, mash in the pot with a potato masher or the back of heavy wooden spoon. Remove from the heat. In a large, heavy skillet, heat the bacon fat over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic, jalapeno, chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the beans and any cooking liquid from the pot, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 5 to 10 minutes, adding water 1 tablespoon at a time to keep from getting dry. Remove from the heat and transfer to a decorative bowl. Sprinkle with the cheese and cilantro, and serve.

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