Saturday, February 27, 2010

Refried Beans


Please enjoy this recipe as a part of my make ahead series.

1 pound Pinto Beans (2 cups)
3 or 4 cups Water
1/2 cup Bacon Drippings (I save mine when I cooke bacon)
1 large Onion
5 cloves Garlic
1 Tablespoon Chili Powder
2 teaspoons Cumin
2 teaspoons Salt
1/4 teaspoon Cayenne Pepper powder
1/2 teaspoon Oregano

Soak beans overnight with enough water to cover by 1 or 2 inches.

Next morning, rinse beans and place back into pot with enough water to cover by 1 or 2 inches.

Simmer uncovered on low for 1-1/2 to 2 hours until beans are tender on stove top.

Use potato masher or stick blender to mash up beans.

Place bacon fat in a dutch oven over medium heat.  Cook onions until translucent.  

Add garlic and seasonings.  Cook for about a minute until fragrant.

Add beans and cooking liquid.  

Cook stirring until thick paste forms adding any water as necessary.


or

Starting from stop one, place beans, onions and garlic in crock pot and cook 8 to 10 hours on low.  

Remove enough water to just allow beans to be submerged.

Use potato masher or stick blender to mash up beans.



Place in jars or bags and freeze.





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