Refried Beans (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 140 Minutes |
Ready In: 160 Minutes Servings: 5 |
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Ingredients:
2 cups dried pinto beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained |
1 bay leaf |
3/4 cup bacon drippings or lard |
2 cups chopped yellow onions |
1 1/2 tablespoons minced garlic |
1 1/2 tablespoons minced, seeded jalapeno |
1 1/2 tablespoons chili powder |
2 teaspoons ground cumin |
1 teaspoon salt |
1/4 teaspoon cayenne |
1 teaspoon chopped oregano |
1 cup grated queso blanco |
1/4 cup minced fresh cilantro, garnish |
Directions:
1. In a large, 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 very tender, 1 1/2 to 2 hours, adding more water as necessary to keep covered. When the beans are soft, mash in the pot with a potato masher or the back of heavy wooden spoon. Remove from the heat.
2. In a large, heavy skillet, heat the bacon fat over medium-high heat. Add the onions and cook, stirring, until soft, 4 to 6 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, 15 to 20 minutes, adding water a bit at a time to keep the beans from drying out too much.
3. Remove from the heat and transfer to a decorative bowl. Sprinkle with the cheese and cilantro, and serve.
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