Food Network: Refried Beans

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Refried Beans
Recipe courtesy Emeril Lagasse, 2002

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

Instructions
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.