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Refried Beans Makes 4 servings
Ingredients
1/2 cup vegetable oil or lard
2 cups cooked Pinto Beans (recipe follows)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper
Directions
Heat lard in 10-inch skillet over medium heat until hot. Add Pinto Beans;
cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin,
salt and pepper. Add more oil to skillet if necessary; cook and stir until a
smooth paste forms, about 5 minutes. Garnish with shredded cheese if
desired.Serves 6. I have found that adding an extra chicken breast will feed my
family of 7 without changing the other ingredients.
Pinto Beans Recipe:
4 cups water
1 pound dried pinto or black beans (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1/4 cup vegetable oil
2 cloves garlic
1 slice bacon
1 teaspoon salt
1 teaspoon cumin seed
Instructions
Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling;
boil 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to
beans to cover. Stir in remaining ingredients. Heat to boiling; reduce heat.
Cover and boil gently, stirring occasionally, until beans are very tender, about
2 hours. (Add water during cooking if necessary.) Drain; reserve broth for
recipes calling for bean broth. Cover and refrigerate beans and broth
separately; use within 10 days.
Link
to Printable Recipe
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