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Title: Mexican Re-Fried Beans From Scratch
Categories: Mexican
Yield: 8 Servings
| 1 | lb | Dried Pinto Beans |
| 1 | tb | Sugar |
| 1 | tb | Salt |
| 1/2 | c | Bacon Drippings |
| 3 | Garlic Cloves | |
| 1/4 | c | Bacon Drippings |
Pick over beans to remove rocks and bad beans. Wash and put in large pot with sugar. Add enough cold water to cover at least twice as deep as beans and heat to boiling.
Cover and simmer for 3 hours or until beans are soft, adding additional water when necessary during cooking.
Add 1/2 cup bacon drippings, salt and garlic. Cook at least 1 hour more, stirring occasionally. Can be cooked for more than 4 hours or overnight if there is enough water or using a slow cooker.
To re-fry the beans: Place beans in heavy fry pan, stir frequently, until beans are reheated. Mash with a fork or potato masher. Brown beans until dry and a little crusty, stirring frequently. Add salt, if needed, to taste.
Note: Bacon drippings or lard give the best flavor, but for those concerned with cholesterol levels, vegetable oil may be substituted.
If desired, one or more of the following may be added to beans during frying. Grated cheese to taste Chopped chiles Diced onion Crisp, crumbled bacon
If beans become too thick, thin with a little milk.
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