Ingredients
- 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
Directions
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.
Remove from the heat and transfer to a decorative bowl. Sprinkle with the cheese and cilantro, and serve.
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By Tx_Hurricane
Shot Glass,TX
on September 13, 2011
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These Are The Real Deal,I Make These EVERY Week!
By grace.peirce_12...
Rye, 69
on May 30, 2010
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I used this recipe as the basis for vegetarian refried beans -- the beans need to cook for at least 3 hours. In the last hour of simmering, add vegetable broth to the beans for flavor. No need for bacon! You want to be careful not to add too much liquid so that the beans have good texture. Add liquid a little at a tiime. Don't drain the beans - to keep the flavor, simmer most of the liquid away. Then, puree the beans in a food processor -- this is important for smooth texture. The rest of the recipe is great!
By ahunn3_11845046
Ballwin, MO
on April 23, 2010
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Love refried beans, these had great flavor. I like my refrieds a bit lumpy ...not a paste. So I use a potato masher and this will speed up the thickening process. Also, if you're really in a hurry go ahead and use canned beans and rest of ingreds. and use the masher. Sometimes you just don't have time to soak/cook the beans when you come up w/idea to have Mexican food in middle of afternoon or while you're at work.
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