- 2 cups dried pinto beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained
- 1 bay leaf
- 3/4 cup bacon drippings or lard
- 2 cups chopped yellow onions
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons minced, seeded jalapeno
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 1 teaspoon chopped oregano
- 1 cup grated queso blanco
- 1/4 cup minced fresh cilantro, garnish
In a large, 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, 4 to 6 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, 15 to 20 minutes, adding water a bit at a time to keep the beans from drying out too much.
Recipe courtesy Emeril Lagasse, 2007