Holly's Favorite Refried Beans |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Living in San Diego, refried beans become a staple in your diet, either as a side dish, a meal, or found in a bean and cheese burrito. I always make a batch of these after we have bacon for a meal. The bacon fat really makes this dish. You can substitute black beans for the pintos if you desire. Ingredients:
1 lb dried pinto bean, soaked overnight |
3 quarts water |
3 garlic cloves, minced |
1 tablespoon chicken base (knorrs) |
1/4 cup bacon fat |
cayenne pepper (optional) |
Directions:
1. Soak beans in water to cover overnight.
2. Drain off soaking water, and cover with the 3 quarts water.
3. Bring the beans to a boil. Turn down to a simmer. Cook until beans are soft and tender, at least a couple hours. Longer cooking time may be required depending on the freshness of your dried beans.
4. With a potato masher, squish the beans until they become a soupy texture.
5. Add the garlic, chicken base stock and the bacon fat. Mix well and season with salt and pepper to taste.
6. Add cayenne if desired.
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