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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This recipe is definitely NOT heart healthy, but it tastes sooooo good! We only fix this when we want some special refritos. Usually we just doctor up a can of low-fat refried beans with enough bacon fat and spices to make them edible. Prep time does not include soaking time. Ingredients:
1 lb dry pinto beans, picked over for rocks and bad beans,rinsed well,and drained |
4 quarts water, divided |
4 teaspoons salt, divided |
1/2-1 cup bacon fat or 1/2-1 cup lard (bacon fat preferred) |
1 teaspoon salt |
2 cloves garlic, minced,more to taste |
1 (4 ounce) can diced green chilies or 1 (7 ounce) can green chili salsa |
1 jalapeno pepper, seeded and finely minced (optional) |
salt & freshly ground black pepper |
water or broth, for thinning (or some of the cooking liquid, preferred) |
shredded monterey jack cheese or cheddar cheese (to garnish) (optional) |
Directions:
1. Soak beans overnight in 2 quarts water and 2 Tsp salt, drain well, and discard water.
2. Place in pot with 2 quarts fresh water and 2 Tsp salt, and simmer, covered, until soft, stirring occasionally, and adding more water if beans start to get dry.
3. This will probably take a while, because the salt slows down cooking.
4. Drain beans, and discard all but 1/2 cup of the liquid.
5. In a large skillet, fry and mash 1/4 of beans at a time with 1/4 of the bacon fat.
6. They should be lumpy-smooth, not real smooth.
7. Return mashed beans to the pot as they are finished.
8. Add remaining ingredients, and heat and stir until fairly smooth.
9. Thin with a little of the cooking liquid if necessary, but not too much.
10. Adjust seasoning as necessary.
11. Top with cheese, if desired.
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