A Great Energy Source

This is a good starting point for making refried beans.  Be creative and adventurous and modify to make your own version.  It is best to wear a shirt like this when you eat them.

 

 

 

 

Refried Beans

 

 

1 lb dried pinto beans

1 lb pork fatback

4 onions, chopped

3 stalks celery, chopped

3 carrots, chopped

2 bay leaves

2 tablespoons chili powder

1 teaspoon ground cumin

4 cloves garlic, minced

1/2 cup lard

1 fresh jalapeno, seeded, minced (optional)

Salt and pepper to taste

 

 

Soak pintos overnight in 6-8 cups water.  A shortcut is to pour boiling water over the pintos, simmer them for 2 minutes, cut off heat, cover and let stand for an hour.

 

Drain pintos and put in a 4 quart pot.  Cover with 1-2 inches of water.  Add fatback, celery, carrots, bay leaves, and 2 of the onions.  Bring to a boil and simmer for 2-3 hours, until beans are tender.  Drain and set aside, saving the cooking liquid.  Remove the bay leaves and fatback.

 

Melt the lard in a 12” sauté pan or skillet.  Over medium high heat, sauté the onions until tender, but not browned.  Add garlic, chili powder and ground cumin along with the jalapeno if using.

 

Cook for 30 seconds.  Add the beans, a ladleful at a time, making sure each ladleful is good and mashed before adding more.  You can use a stick blender for this as well.  Add bean cooking liquid until bean mixture is a little more liquid than you want, since it will thicken up.  Correct seasonings. 

 

Comments

[kecia]

my grandma's old joke: how do you make Hawaiian music? eat beans and pineapple........

[Steph]

OMG...where can I find a shirt like that for, well, you know who!

[sandra]

Well, why am I not surprised to find this recipe on your blog!!! LOL! After eating dinner with you last night and watching you enjoy your beans! Now I think I will make those cranberry oatmeal cookies tonight and skip the beans!