Source:
Houston Junior League Cookbook
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Refried Mexican Beans
This is a scrumptious bean spread. |
Rating:
Rate This Recipe |
Serves:
3-4
Prep Time:
25 minutes
Cook Time:
4 hours
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1/2 pound pinto beans, dried
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4 quarts water
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1 onion, chopped
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2 tablespoons bacon drippings
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salt
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Additional bacon drippings
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Finely chopped onion
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Grated cheese
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Soak beans in 4 quarts cold water for 8 hours, or overnight. Do not drain. Add enough fresh water to cover, and bring to a boil. Add onion. Simmer slowly in a covered pot, preferably earthenware. When skins begin to wrinkle, add bacon drippings. As liquid is absorbes, add more water, always hot. Cook about 3-1/2 hours; add salt, and cook another 30 minutes, or until beans are soft. Separate beans from broth by adding beans to frying pan, a little at a time, with additional bacon drippings. Mash beans with spoon and add broth, a little at a time. When all beans have been mashed, saute the whole mixture until it thickens into a heavy paste that can be rolled up. (Do not let it get too dry.) Serve hot, with chopped onions and grated cheese on top.
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