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Pinto Beans, Schmaltz-Re-fried




Source of Recipe


Chris Morocco


Recipe Introduction


Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.
Ingredients
Servings: 8


List of Ingredients




3 ounces slab bacon, sliced 1/4 inch thick
1 large onion, chopped
4 garlic cloves, chopped
1 dried chile de �rbol, seeds removed, crushed, or 1/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1 1/2 cups dried pinto beans, soaked overnight
Kosher salt, freshly ground pepper
1/3 cup schmaltz (chicken fat)or lard
1 teaspoon (or more) apple cider vinegar



Recipe



Cook bacon in a large saucepan over medium heat, turning often, until browned and lightly crisped, 8�10 minutes. Add onion and garlic and cook, stirring occasionally, until soft, 8�10 minutes. Add chile de �rbol and cumin and cook, stirring occasionally, until fragrant, about 1 minute. Add beans and 4 cups water. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally and adding more water if needed to keep beans just covered, until beans are tender and beginning to fall apart, 1 1/2�2 hours. Season with salt and pepper and let sit 30 minutes to absorb seasoning.

Heat schmaltz in a pot or skillet over medium. Add beans and their cooking liquid and cook, mashing with a potato masher, until beans are nearly smooth and very thick, about 5 minutes. Stir in vinegar. Taste and adjust seasoning with salt and pepper and more vinegar, if desired. Thin with water if needed to loosen just before serving.


Do Ahead: Beans can be cooked and/or refried 3 days ahead. Let cool; cover and chill.