Holly's Favorite Refried Beans

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.

• Ready In: 2 hrs
• Serves: 8-10

Ingredients

• 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)

Directions

1. Soak beans in water to cover overnight.
2. Drain off soaking water, and cover with the 3 quarts water.
3. 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.
4. With a potato masher, squish the beans until they become a soupy texture.
5. Add the garlic, chicken base stock and the bacon fat. Mix well and season with salt and pepper to taste.
6. Add cayenne if desired.