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LOCATION: Recipes >> Mexican >> Refried Beans 01

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Refried Beans

2 lbs dried pinto beans
2-3 onions
1 tbsp. salt
3-4 slices bacon (optional)
chopped peppers (optional)

Sort through the beans to remove any non-bean objects such as rocks.
Pour the beans in a large pot and add water to cover the beans to
a depth of 2-3 inches. Allow the beans to soak at least eight
hours OR bring the water to a boil and simmer for 1/2 hour. At
the end of that time stir up the beans (to float any sediment) and
pour off the water. Rinse the beans once or twice more to make
sure they're clean. Fill the pot with enough water that the beans
will be covered after they're doubled in bulk.

Chop the onions into quarters and the peppers and bacon into chunks.
[The pepper heat & flavor will mellow out during the cooking process;
if you want heat then either save them for later or use more than
you think you need.] Add all ingredients except salt to the pot.

Bring the water to a boil and reduce to a low simmer. Cover and
cook for 3-4 hours or until beans are very soft and tender, stirring
occasionally and adding water as necessary to keep the beans covered.
Add salt at around the 2.5 hour mark.

Making refried beans

Beans & broth from step one
Vegetable oil or lard (lard is more traditional and supposedly tastes
better, but on the other hand, it's lard)

Heat about 1 tbsp. of oil or lard in a large skillet, and add enough
drained beans (with onion bits & so on) to cover the bottom of the
skillet. Allow them to fry for a moment, then mash them with a
potato masher as they continue to cook. Depending on preference
you may or may not mash them completely, but reduce them to at
least a lumpy paste. Stir to mix and add a bit of bean broth if
necessary to keep them from drying out too much; you want something
that's barely thick enough to hold its shape when spread.

You'll probably have to do this about four times to use up all the


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