Recipe by Toby Jermain
This recipe is definitely NOT heart healthy, but it tastes sooooo good! We only fix this when we want some "special" refritos. Usually we just doctor up a can of low-fat refried beans with enough bacon fat and spices to make them edible. Prep time does not include soaking time.
- 1 lb dry pinto beans, picked over for rocks and bad beans,rinsed well,and drained
- 4 quarts water, divided
- 4 teaspoons salt, divided
- 1⁄2-1 cup bacon fat or 1⁄2-1 cup lard (bacon fat preferred)
- 1 teaspoon salt
- 2 cloves garlic, minced,more to taste
- 1 (4 ounce) can diced green chilies or 1 (7 ounce) can green chili salsa
- 1 jalapeno pepper, seeded and finely minced (optional)
- salt & freshly ground black pepper
- water or broth, for thinning (or some of the cooking liquid, preferred)
- shredded monterey jack cheese or cheddar cheese (to garnish) (optional)
Directions See How It's Made
- Soak beans overnight in 2 quarts water and 2 Tsp salt, drain well, and discard water.
- Place in pot with 2 quarts fresh water and 2 Tsp salt, and simmer, covered, until soft, stirring occasionally, and adding more water if beans start to get dry.
- This will probably take a while, because the salt slows down cooking.
- Drain beans, and discard all but 1/2 cup of the liquid.
- In a large skillet, fry and mash 1/4 of beans at a time with 1/4 of the bacon fat.
- They should be lumpy-smooth, not real smooth.
- Return mashed beans to the pot as they are finished.
- Add remaining ingredients, and heat and stir until fairly smooth.
- Thin with a little of the cooking liquid if necessary, but not too much.
- Adjust seasoning as necessary.
- Top with cheese, if desired.