Title: Refried Beans, Ala Kathy Pitts
Categories: Mexican Vegetable Pitts
Yield: 1 Servings

1

Free form recipe

Easy enough to do, but please remember, these AIN'T health food ;-) The best re-fried beans contain enough saturated fat to clog your arteries just thinking about them.

Begin with a pot of cooked beans (including a goodly amount of juice)

Heat a heavy skillet (preferably cast iron, but any good heavy one will do), and add several tablespoons of lard or bacon drippings (do NOT try to substitute vegetable shortening or oil here -- the flavor of the fat is essential to the flavor of the finished dish). You will want to add enough fat to coat the bottom of the skillet to the depth of about 1/4 inch.

Ladle several ladles of beans (including a generous amount of the cooking liquid) into the skillet. Use a potato masher to begin mashing the beans. When the beans are fairly smooth, add more beans and liquid to the mixture. Continue stirring, mashing, and adding more beans and liquid until the mix is reduced to the consistancy/texture you like (some people like fairly soupy, smooth beans, others prefer a less smooth, drier texture.) If the mixture begins to stick, add more fat.

The end result should be glossy with fat, and have an intense, rich taste. If you like (I usually do), add a generous handful of grated cheese to the dish immediately before serving.

I don't make these often (for obvious reasons), but they are GOOD. When I do 'em, they are usually served in heated flour tortillas, with a good fresh salsa on the side. This is dinner.

From: Kathy Pitts Date: 09-17-95 Cooking

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