Refried Beans

Re-fried beans are what makes or breaks good Mexican food. I plead with those who use the beans in a can. When you make them homemade it makes you home cooked Mexican meal better then your favorite restaurant quality. Make sure that you rinse and soak your beans the night before you cook them.

Ingredients
2c dried pinto beans, rinsed and soaked.
1 onion cut
2tbsp bacon fat
Salt

Method
In a slow cooker cook the beans with the other ingredients until tender, this takes approx 5 hours on high. When the beans are tender and soft remove from heat.

To make them re-fried

Ingredients
2tbsp bacon drippings
1 medium white onion chopped
4 garlic cloves, peeled and finely chopped
beans undrained, seasoned cooked beans, slightly warm
Salt, to taste

Method
In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, until deep golden, about 10 minutes.  Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. Mash the beans into a coarse puree.

Add another portion of the beans, mash them in. With left over beans puree until smooth with some of the liquid. Add to the pan of smashed beans mix and mash together.  the beans should be a little soupy (they’ll thicken as they sit). Taste and season with salt if needed.