- By BeerMan
- Posted November 09, 2016
This was my favorite neighbor's refried bean recipe. I absolutely love these!
They are slightly smoky (from the bacon and cumin) and you can decide how creamy you want them. I like to leave some whole beans in with the mash.
I promise your whole house will smell great when you make this recipe. Remember that you have to soak the beans overnight so plan ahead.
Makes a huge bowl of beans :)
3 x 1 cup Dried Pinto Beans
6 x 1 each Bacon Slices
1 x 1 cup Diced Onion
1 x 1 Jalapeno
1 x 1 tablespoon Cumin
1 x 1 tablespoon Chili Powder
1 x 1/4 cup Crushed or minced Garlic
1 x 1 teaspoon Salt
1 x 1 teaspoon Pepper
Step 1: Soak those pinto beans in water overnight - just dump them in a pot and fill with water until they are covered
Step 2: When you are ready to start cooking: Chop up the bacon and start cooking it in a big pot. You want it cooked but not crispy!
Step 3: Take some of the bacon grease out to use for frying the beans later. Add the onion and jalapeno to the bacon and cook until the onion is translucent.
Step 4: Add all of the spices (cumin, chili, salt, pepper) and garlic and cook it for a couple of minutes. Don't let the garlic burn. Add some of the soaking water from the beans and scrape up anything on the bottom.
Step 5: Add all the beans and soaking water, and add more water if needed to cover them (just cover them you don't want runny beans). Cook on low for 4-6 hours covered, then an hour or so uncovered. Drain excess water if it looks too runny,
Step 6: Take the bacon grease and add it to a fry pan. Slowly add the beans and liquid from the big pot. Mash as you go. You can decide the consistency you want. Cook for a few minutes then let it sit so the beans thicken up.
Step 7: Eat!
If you want to have some whole beans in your refried beans, like I do, save a cup of the beans before you fry them. Mash the ones you fry, then stir in the whole beans before setting aside to thicken. Yum!