Sunday, March 29, 2009

Homemade Refried Beans

This recipe comes from my brother in law Dan. We love visiting his family as this is always on the menu. It isn't an exact science and you may have to make it a few times to get it the way you like. I finally found a groove for my family and it is a tried and true favorite. These are quite easy to make but a bit time consuming, not in the "stay in the kitchen all day" kind of way but in a "start it one day and finish it the next" kind of deal. I have friends that have made these in the crock pot but for some reason I always make mine on the stove.. We eat these topped with cheese and dipped with tortilla chips, rolled in flour tortillas in a bean burrito and in enchiladas or tacos.. anyway you make them you will be hard pressed to eat refried beans out of the can ever again.

Homemade Refried Beans

1 pound small red or pinto beans
1 4 oz can chopped jalapenos
1 12 oz package bacon
9 or 10 cloves garlic
2 tsp pepper
Salt to taste

Rinse beans and put in large pot. Cover with water about 3 inches above beans. Soak 24 hours. ( I put mine in one night then let them soak all day and cook them the following morning) drain and rinse beans and place back in heavy pot. Cover with water about 2 inches above beans and cook on medium heat with a steady low boil.

Cut bacon into tidbits and fry until crispy.
(Just a note* I use inexpensive bacon or bacon ends and pieces. It is really the bacon fat that flavors the beans)

Add bacon ( grease and all), can of jalapenos (undrained) and garlic cloves (whole) to the beans.

Cook beans on low for 3 hours or until beans are soft and easy to mash. Be sure to check on beans often to make sure water is kept 1 inch from top of beans. (you may have to add more water from time to time)

When beans are finished cooking, drain and KEEP liquid.

Two options, I go for the first because I am really lazy and I don't notice much difference...

Option 1. Mash beans with a potato masher until desired consistancy. Use reserved liqued for moisture. (I like mine a bit more moist as the dry out as they sit a while)

Option 2. In a heavy frying pan place a cup of beans at a time and heat. Mash with a potato masher until desired consistancy adding reserved liqued as needed. Continue until all beans are mashed.

Once beans are mashed they can be served immediatly or stored for up to a month in an airtight container in refridgerator.

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