Refried Beans
- Level: Intermediate
- Yield: about 5 cups (8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 386
- Total Fat
- 21
- Saturated Fat
- 9
- Carbohydrates
- 36
- Dietary Fiber
- 9
- Sugar
- 3
- Protein
- 14
- Cholesterol
- 26
- Sodium
- 290
- Total: 2 hr 40 min
- Prep: 20 min
- Cook: 2 hr 20 min
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.