Refried Beans
Source of Recipe
chef2chef
List of Ingredients
2 c dried pinto beans
2 1/2 qts chicken broth or water
1/2 c bacon fat or lard
1 1/2 c minced onion
1 garlic clove, minced
1 c diced tomato, peeled and seeded
1 1/2 t salt
1/4 t freshly ground black pepper
1/2 t chili powder
1/4 t ground cumin
Recipe
Soak the beans overnight in cool water.
Drain the soaked beans and add them to the broth or water in a heavy saucepan and bring to a boil Lower the heat to medium-low and simmer, covered, for about 1 hour or until tender.
Add heated broth or water as needed to keep the beans covered. Once the beans are tender, strain them, reserving the cooking liquid.
Heat the bacon fat in a saut� pan over medium heat until hot but not smoking. Saut� the onions and garlic until translucent, 3 to 4 minutes. Add the tomatoes and cook until the tomatoes have just softened, about 2 minutes. Add the cooked beans to the vegetables and stir thoroughly, mashing the beans with the back of the spoon as you stir.
If desired, leave some of the beans whole to provide additional texture.
Season the beans with the salt, pepper, chili powder and cumin. If the beans are too thick they can be thinned with a little of the reserved cooking liquid.
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