Refried Beans
Ingredients
1 cup dried pinto beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained.
1 bay leaf. | 1/2 cup bacon drippings or lard. | 1 cup chopped yellow onions. | 1 tablespoon minced garlic.
1 tablespoon minced, seeded jalapeno. | 1 tablespoon chili powder. | 1 teaspoon ground cumin.
1/2 teaspoon chopped oregano. | 1/2 cup grated queso blanco. | 1/4 cup minced fresh cilantro, garnish.
Preparation and Cooking time 2 hours and 35 minutes.
Directions
In a medium, 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 soft, mash in the pot with a potato masher or the back of a 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, about 3 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, 5 to 10 minutes, adding water 1 tablespoon at a time to keep from getting dry.
Remove from heat and transfer to decorative bowl. Sprinkle with cheese and cilantro, and serve.
Yield: 2 1/2 cups. (4 to 6 servings)