Refried Beans Single Recipe

• portions: Makes 4 servings

Ingrédients

1 cup Dried pinto beans (see note below)

1 Bay leave

1/2 cup Bacon Drippings (1 Ib bacon)

1 cup Chopped Onions

1 tablespoon Minced Garlic

1 tablespoon Minced, Seeded Jalapeno

1 tablespoon Chili Powder

1 teaspoon Ground Cumin

1/2 teaspoon Salt

Pinch Cayenne Pepper

1/2 teaspoon Chopped Fresh Oregano

Instructions

1. Drain pinto beans. In a large pot, combine beans, bay leaf, and enough water to cover beans by 2 inches. Bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, about 2 hours, adding more water as necessary to keep the beans covered. When the beans are tender carefully remove water to the level of the top of the beans. Once water level is correct mash the beans in the pot with a potato masher. Remove from heat. Set Aside

2. In a large skillet, heat the bacon fat over medium-hi heat. Add the onions and cook, stirring, until soft, 4 to 6 minutes. Add the garlic,jalapeños chili powder, cumin, salt, and cayenne pepper, 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 wooden spoon, until the mixture forms a thick paste, 15 to 20 minutes, adding water as needed to keep the beans from dying out to much. Remove from heat and serve.

Notes

Dried pinto beans soaked overnight in a large bowl with water to cover by 2 inches.