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Refried Beans

deasia's picture
Ingredients
  Dried pinto beans 1 Pound
  Bacon slices 6
  Onion 1⁄4 Cup (4 tbs), finley chopped
  Green pepper 1⁄4 Cup (4 tbs), finely chopped
  Garlic 1 Clove (5 gm), crushed
  Salt 2 Teaspoon
  Chili powder 1 Teaspoon
Directions

Wash beans.
Turn into large bowl; cover with 6 cups cold water.
Refrigerate, covered, overnight.
Next day, turn beans and liquid into a large saucepan.
Bring to boiling; reduce heat, and simmer, covered, about 1-1/2 hours, or until tender.
Drain beans, reserving liquid.
Add water to liquid, if necessary, to make 1 cup.
In large skillet, saute bacon until crisp.
Drain on paper towels, and crumble.
In bacon drippings in skillet, saute onion, green pepper, and garlic until tender - about 5 minutes.
With wooden spoon, stir in beans, bacon, salt, and chili powder.
Cook over medium heat, stirring in reserved bean liquid a little at a time and mash- ing beans until all are mashed and mixture is creamy.
Turn into serving dish.
If desired, sprinkle with chopped green pepper, crisp bacon bits, or strips of cheese.
Makes 6 to 8 servings.

Recipe Summary

Cuisine: 
Mexican
Servings: 
8

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