Refried Beans (Frijoles Refritos)

Ingredients:

• 3-4 tbsp olive oil, butter, bacon grease or lard
• 4 cups cooked pinto beans (2 lbs of pinto's uncooked)
• 1 finely diced onion
• 4 cloves garlic - minced
• 2 tbsp chili powder
• 1 tbsp adobo (goya brand)
• 1 tsp Cumin
• Salt and pepper to taste
• Chicken stock for thinking beans as you mash
• 1/2 shredded cheddar

I did the fast method of cooking the beans. I placed 2 lbs of dry uncooked beans in a pot full of water. Brought the beans up to a boil and cooked them for 2 minutes. Turned the heat off and let the beans sit for an hour. After an hour bring the beans up to a boil and then let simmer for 2-3 hours until the beans are tender.

Cook onions in a large skillet over medium heat until they are tender. Add the garlic and cook for a minute. Add beans, chili powder, adobo, and some chicken stock. Stir to combine

I didn't have a potato masher so I opted to use my food processor. I put the beans into my food processor a couple cups at a time along with some chicken stock to thin. Once I was complete with all of the beans I put them back in the pot, added the 1/2 cup of shredded cheese and cooked until melted through. Add salt and pepper to taste.

New Recipe as of 5/7/2013

• 2 - 1# bags of Pinto Beans (Goya)
• 1 finely diced onion
• 4 cloves of Garlic
• 2 TBSP chili powder
• 1 TSP Cumin
• 2 jalapeno's seeded and diced

Cut amounts in 1/2 if only making one batch

Rinse beans off in colander and then place in a crock pot.  Add onion, and spices and then cover with 12 cups of water.  Set the crock pot to Low and cook for 8 hours.  Once done remove excess water (put aside) and use a masher to mash the beans up.  Add salt and pepper to taste.

(more updates to come)