Homemade Refried Beans
Servings 8 cups
Equipment
- Large Dutch oven
- Large skillet
Ingredients
- 3 cups dried pinto beans *24 oz
- 3 quarts of water
- 6 slices of uncooked bacon coarsely chopped
- 1 cup onion finely diced (divided)
- 1 jalapeno stemmed, seeded, and chopped
- 1 tbsp chili powder
- 2 tsp ground cumin
- 4 cloves of garlic minced
- Sea salt and freshly cracked pepper to taste
- 1 tbsp reserved bacon grease or vegetable oil
- Cotija cheese grated, if desired
Instructions
- Soak the pinto beans in a covered stockpot filled with water overnight.
- Cook the bacon pieces in a large Dutch oven over medium heat until cooked through but not crisp. Remove all but 1 tablespoon of the bacon grease and reserve it for later use.
- Cook the veggies by adding ½ cup of onion and the jalapeno, and cook, stirring occasionally, for 5 minutes. Add the chili powder, cumin, and minced garlic and cook, stirring constantly, for 1 minute.
- Add a cup of the soaking water from the beans while stirring and scraping the bottom to loosen all the brown bits.
- Add the beans, bacon, and 6 more cups of fresh water, and bring to a rapid boil.
- Decrease the heat to medium-low and cover with a lid.
- Simmer, stirring occasionally, for 4 hours, or until the beans are soft.
- Remove the lid and simmer for another 30-60 minutes to reduce the amount of liquid in the beans, stirring occasionally. Add salt and freshly cracked pepper to taste.Side Note: You may serve the beans now as they are–they are called Beans a la Charra at Chevy's.
- For the refried beans, heat 1 tablespoon of the reserved bacon grease or vegetable oil in a large skillet.
- Add the remaining ½ cup of diced onion and cook, stirring often, until softened, about 3-4 minutes.
- Add the four cups of beans and cooking liquid to the large skillet and mash until about two-thirds of the beans are mashed and one-third are still whole.
- Set aside to cool, which will thicken the beans.
- Serve plain or topped with grated cotija cheese. Enjoy.