Refried Beans
Source of Recipe
KerryAnn Foster
Sort and wash two cups of pinto beans and soak in water overnight. Drain and
rinse. Place in crock pot on low with 5 cups of water, 1 strip of bacon, 1
spoon of bacon grease or lard, 1 clove of garlic, and 1 grated or chopped
onion. Make sure water is at least 1 inch above the top of the beans. Cook
on low for 6 hours, adding additional water if necessary to keep covered.
Drain and reserve one cup of the liquid. Mash beans with a potato masher.
Place 2 tbs bacon grease or lard and beans in a skillet and cook for about
30 minutes, adding cooking liquid or milk to reach the desired consistency.
Add salt, garlic powder, cumin and onion powder to taste. You can also add
salsa, oregano, or cinnamon to taste.
Add grated cheese on top and cook until melted, or place in a 8x8 dish and
sprinkle cheese on top and bake at 375 until melted.
To freeze, you can freeze entire batch after cooking the six hours and
cooling, or you can freeze it after frying and before adding the cheese.
Thaw completely before continuing with the recipe.
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