Wednesday, February 24, 2010

Refried Beans



1 lb pinto beans (about 2 cups)
½ onion, chopped
2 cloves garlic (or powder)
3 tsp salt
2 tsp liquid smoke
3 TB shortening or lard

Soak beans overnight or ‘quick-soak’ by bringing to a boil and letting stand for an hour. Drain beans. Refill pot with water and bring to a boil. Add onion and garlic. Simmer for 4-6 hours with the lid cocked, stirring once in a great while. Once beans are really soft, melt lard in a large skillet on med-low. With a slotted spoon, scoop beans into pan and mash with a potato masher. Add bean broth from pot to thin beans as needed. Season with liquid smoke and salt to taste. For fat free beans, omit lard and use bean broth only with the beans in the skillet.

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