Prep 2 hrs
Cook 0 mins
Living in San Diego, refried beans become a staple in your diet, either as a side dish, a meal, or found in a bean and cheese burrito. I always make a batch of these after we have bacon for a meal. The bacon fat really makes this dish. You can substitute black beans for the pintos if you desire.
- 1 lb dried pinto bean, soaked overnight
- 3 quarts water
- 3 garlic cloves, minced
- 1 tablespoon chicken base (Knorrs)
- 1⁄4 cup bacon fat
- cayenne pepper (optional)
- Soak beans in water to cover overnight.
- Drain off soaking water, and cover with the 3 quarts water.
- Bring the beans to a boil. Turn down to a simmer. Cook until beans are soft and tender, at least a couple hours. Longer cooking time may be required depending on the freshness of your dried beans.
- With a potato masher, squish the beans until they become a soupy texture.
- Add the garlic, chicken base stock and the bacon fat. Mix well and season with salt and pepper to taste.
- Add cayenne if desired.
My gosh, these were good. The bacon fat is a must. I grew up in San Diego and this is one thing I really miss. Thanks dawnie.