While writing a recipe for Examiner.com I realized that I have never actually written out my recipe for refried beans. I have briefly referenced it, but never taken the time to make an article of it. What better timing than now, for Cinco de Mayo?
6 slices bacon, chopped fine
2 cups dried pinto beans, soaked overnight and drained
1 onion, minced
4 cloves garlic, minced
1 T adobo powder (I use homemade)
salt and pepper to taste
shredded white Mexican or Mexican blend cheese
In a large Dutch oven over medium high heat, add bacon and render the fat a bit. Stir in onions cook a few minutes. Add garlic and cook about 30 seconds more. Stir in remaining ingredients (except cheese). Cover mixture by about 1 inch with cold water; increase heat to high. Bring beans to a boil; reduce heat to low and cook, covered, about 2 hours.
When beans are super tender, being to mash with a potato masher. Add additional water as needed. Taste and adjust as desired.
When beans reach the desired consistency, add a handful or two of cheese and stir til cheese is melted and well mixed in.
Variation: Add good lard and use that in place of the bacon. Use chicken broth instead of water. Add your favorite Mexican spices like cumin or chili powder.
Hey, I never said this was a healthy meal, just a delicious one.