Thursday, December 11, 2008

Refried Beans

This is one bean recipe my family will eat and I've made many times. They actually love it with tortilla chips and salsa.

1 cup dried pinto beans
Water for soaking
2-1/2 cups water
1 clove garlic, minced
1/3 cup onion, chopped
1 tablespoon bacon drippings or shortening
1 teaspoon salt
1/4 cup bacon drippings or shortening
1/2 cup shredded Monterey Jack or Cheddar cheese

Sort and soak beans by one of these two methods: (1) soak in water to cover 8 to 10 hours, or (2) cover beans with water, bring to boil and cook 2 minutes; remove beans from heat; cover and let stand for 1 hour. Drain. In medium saucepan combine drained soaked beans with 2-1/2 cups water, garlic, onion, 1 tablespoon bacon drippings or oil and salt. Bring to boil; reduce heat. Cover; simmer until beans are tender, 1-1/2 to 2 hours. Beans should easily mash against side of pot with wooden spoon. drain beans in colander, reserving liquid. In large skillet, melt 2 tablespoons bacon drippings or shortening. When hot, add 1 cup cooked beans, mashing with fork, wooden spoon or potato masher. Stir in remaining 2 tablespoons bacon drippings or shortening and add remaining beans, mashing them also. Leave some beans whole or half-mashed, if desired. Continue cooking and stirring until all shortening is absorbed. If thinner consistency is desired, stir in reserved cooking liquid, a small amount at a time. Add cheese. Cook and stir until cheese melts. Serve with dob of dairy sour cream, if desired.

NOTE: Red beans, red kidney beans or pink beans may be used in place of pinto beans.

(Source: "Mormon Country Cooking" by Winnifred C. Jardine, pg. 84)

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