953. REFRIED BEANS with BACON

3 cups dried pinto beans
water
salt
8 oz. bacon, chopped
1 medium onion, small dice
1 tablespoon chili powder

Soak the dried beans over night in a large pot, filled to the top with water. After soaking, drain the beans, cover with plenty of fresh water add some salt, bring to a boil, and simmer for about an hour, or until the beans are very tender and splitting open, but not disintegrating.

While the beans are simmering, in another large part, cook the bacon until crispy. Removing the bacon at this point is optional. (If you are making vegetarian refried beans, heat the oil for a minute or two in a large pot.) Add the diced onion to and cook on medium low heat until very soft. Add the chili powder.

Ladle off and reserve a spoonful or two of the bean broth and drain the beans. Add the drained beans to the cooked onions, and go at ‘em with a potato masher. Leave the beans on the stove as you go, allowing them to continue cooking, and add bean broth as necessary to get the consistency you want.


courtesy of: Janna Mordan Osborne, Recipes and Ruminations