Refried Beansbeans, mexican, side dishes 1 lb dried pinto beans 1 tablespoon salt 3 garlic cloves 1 tablespoon sugar 1/2 cup bacon drippings 1/4 cup bacon drippings Pick over beans to remove rocks and bad beans. Wash and put in large pot with sugar. Add enough cold water to cover* and heat to boiling. Cover and simmer for 3 hours or until beans are soft, adding additional water when necessary* during cooking. Add 1/2 cup bacon drippings, salt and garlic. Cook at least 1 hour more, stirring occasionally. Can be cooked for more than 4 hours or overnight if there is enough water. Heat 1/4 cup bacon drippings or lard in a large skillet and add beans. Stir frequently, until beans are reheated. Mash with a fork or potato masher. Brown beans until dry and a little crusty, stirring frequently. Add salt, if needed, to taste. Note 1: *Begin with water at least twice as deep as beans. When beans have finished swelling, add liquid as needed to keep level a little above the top of the beans. Note 2: Bacon drippings or lard give the best flavor, but for those concerned with cholesterol levels, vegetable oil may be substituted. Note 3: If desired, one or more of the following may be added to beans during frying. Grated cheese to taste Chopped chilis Diced onion Crisp, crumbled bacon Note 4: If beans become to thick, thin with a little milk. |
