2 Cups Pinto Beans (cooked)
Juice from cooked Pinto Beans
1/2 medium sweet onion (diced)
1/8 tsp Cumin
1/8 tsp. Chili Powder
1/8 tsp. Garlic Powder
Salt and Pepper to taste
1 T. Bacon Fat (oil or lard can be used)
Add bacon fat to a cast iron skillet on medium heat. Add the diced onions and saute` until caramelized. Add the beans with juice one cup at a time and mash with a potato masher, until well mashed. Add the seasonings to taste, mixing in thoroughly. Continue mashing the beans as needed, until they are a mashed but not completely pureed. (there should be some larger pieces of beans, broken up but not thoroughly mashed). Turn the heat to simmer, until all the juices have cooked out and the bean mixture is thick. You should be able to make a smooth swath through the beans with your pancake turner when it is thick enough. Remove from heat and use immediately or refrigerate to use within a couple of days.
Note: Refried beans do freeze well, so make up extra and freeze it for the next Mexican food night.
Note: As always adjust seasoning to your tastes. This is very mild as written, so if you want it hotter, adjust to meet your preferences.
For instructions on how to cook dry beans refer to the link:
justfowlingaround.weebly.com/from-the-pantry/how-to-cook-dry-beans
For instructions to make Layered Nachos with refried beans refer to the link:
justfowlingaround.weebly.com/from-the-pantry/jfachicken-nachos
For instructions to make a simple bean dip refer to the link:
justfowlingaround.weebly.com/from-the-pantry/bean-dip-from-scratch
To Make Ham Hock and Bean Soup refer to the link:
justfowlingaround.weebly.com/from-the-pantry/ham-n-bean-soup
Bachelor Bean Stew
justfowlingaround.weebly.com/from-the-pantry/bachelor-bean-stew
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