Saturday, July 17, 2010

Refried Beans

So simple.  So good.  We love Mexican food at our house.  Burritos are my go to meal.  Burritos are even better with homemade refried beans.  I usually make a big pot of beans once a week, which will feed us for at least one dinner and one lunch.

Refried Beans
  • 5 cups dry pinto beans
  • 2 T. chicken bouillon powder
  • 2 T. chili powder
  • 1 t. garlic powder
  • 3 T. bacon grease

There are two methods to getting your beans started.  The first method for you all who think ahead would be to measure out your beans and soak them in your crock pot overnight.  The second method is to bring the beans to a boil (without spices) and once they are boiling, turn them off and cover the pan.  Let them sit for 1 hour. 

Once your beans are soaked, drain water and rinse beans.  Put beans and spices in crock pot. Fill with water to about 1 inch over the beans. Cook on low for 9 to 10 hours or on high for 5 to 6 hours.  Once your beans are soft, it is time to re-fry them.  Place 3 tablespoons bacon grease in cast iron frying pan and melt, then turn off heat (the beans are already really hot). Scoop about half the beans into the pan using a slotted spoon.  Begin mashing with a potato masher, adding the bean juice from the crock pot until you get the desired consistency.  I like mine kind of runny.  After they sit for a bit, they will start to drink up the bean juice and you may find you need to add more when you go back for seconds.  I store the rest of the whole beans in the fridge and re-fry them fresh (they taste best this way).

As for the chicken bouillon powder.....this is the secret weapon....

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