Authentic Refried Beans Recipe 435

Steps:

• Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top. Use enough water to cover the beans by 1 or 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours. If the liquid seems to evaporate too quickly, add more water during the cooking process. The beans are done when they're fork tender, without much bite.
• Add the chili powder, salt and pepper. Stir and taste, adjusting the seasoning as necessary. Add in other seasonings as desired.
• Heat the fat in a large skillet and cook the onions until translucent. Add the beans to the skillet and mash them until they're the consistency you want. Stir and cook them until heated, then add the grated cheese. Top with the jalapenos.

Steps:

• 1. Soak your beans in a medium bowl filled with water for 1 - 4 hours
• 2. Rinse beans
• 3. Fill a medium pot with water and add the beans, salt, garlic, (and pepper)
• 4. Boil on medium heat for 2-3 hours, till all the water is mostly absorbed. There will be a small amount of beany liquid at the bottom and the beans will squish easily.
• 5. remove beans from heat. In a large sauce pan add the lard/butter to the pan and allow to melt on medium heat.
• 6. Add beans. Using a spatula mash and fold the beans while frying. It's important to keep the beans moving or they will get crispy. Mash beans till it resembles a paste.
• 7. Serve beans hot with melted cheese and salsa or store for later use. Makes a great cold snack with chips!

Steps:

• Put beans and water into Dutch oven.
• Soak at least six hours.
• Pour beans into colander and rinse thoroughly.
• Add two cups water back into the Dutch oven, along with bacon grease, garlic powder, bouillon and chili powder.
• Bring to a boil.
• Cover and reduce heat, simmering for about four to six hours.
• Stir occasionally.
• You'll know when the frijoles are done because they'll be very tender.
• Mash until about only half are left whole.

Steps:

• Heat canola oil in a heavy skillet over medium heat.
• Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
• Smash garlic cloves in skillet with a fork.
• Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
• Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.