This story was written by member lauren and comes from the Kitchen Goddess group in the YumSugar Community.I love Mexican food but I must admit I have always bought canned refried beans. Feeling brave, I decided to try to make my own. The actual hands on time is pretty minimal but I did have to soak the beans and also cook them for nearly 2 hours. But the end result was delicious and well worth the wait. If you want to make them vegetarian you can easily substitute the bacon drippings for oil but boy does that bacon add a lot of flavor!
To get her recipe, keep reading.
1 cup dried black beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained
1 bay leaf
1/2 cup bacon drippings or lard
1 cup chopped yellow onions
1 tablespoon minced garlic
1 tablespoon minced, seeded jalapeno
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chopped oregano
1/2 cup grated queso blanco
1/4 cup minced fresh cilantro, garnish
- In a medium, heavy pot, combine the beans, bay leaf, and enough water to cover by 1 to 2 inches. Bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, 1 1/2 to 2 hours, adding more water as necessary to keep covered. When the beans are soft, mash in the pot with a potato masher or the back of heavy wooden spoon. Remove from the heat.
- In a large, heavy skillet, heat the bacon fat over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic, jalapeno, chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute.Add the beans and any cooking liquid from the pot, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 5 to 10 minutes, adding water 1 tablespoon at a time to keep from getting dry.
- Remove from the heat and transfer to a decorative bowl. Sprinkle with the cheese and cilantro, and serve.
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