Prep 15 mins
Cook 1 hr
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)
- 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.