We are making refried beans (frijoles refritos) today.
Frijoles Refritos
- 1 pound dried Pinto Beans
- 2 strips Bacon
- 1 large Yellow Onion, finely chopped
- 1 clove Garlic, minced
- 3 tablespoons Chili Powder
- 1 tablespoon Ground Cumin
- ½ teaspoon Salt
- Pick over and rinse the pinto beans. Place them in a large pot. Add enough water to cover the beans and bring to a boil over a high heat. Remove from heat and let stand for an hour.
- Cook the bacon in a skillet. When done, remove the bacon and drain on paper towel, reserving the rendered bacon fat.
- In the reserved bacon fat, sauté the onion until translucent, then add the garlic and continue sautéing until lightly browned.
- Add the sautéed onions and garlic, along with any remaining bacon fat to the bean pot, along with the chili powder, cumin, and salt. Cover the bean pot and bring it back to a boil, then reduce the heat, and simmer until the beans are tender — about an hour. Keeping track of the beans and add more water if you need to to keep them from scorching.
- Eat the bacon.
- When the beans are tender, drain off any remaining liquid, then mash them with a potato masher.
These freeze really well. Form about a cup of the beans into a patty and stack them, separated by wax paper, in a zip-lock bag in the freezer.