Ingredients
2 lb dry pinto beans1 large onion, chopped
2 quarts of water
2 bay leaves
2 T. lard or coconut oil
1/4 cup apple cider vinegar
5-6 tsp. salt
1 T. ground cumin
2 teaspoons garlic powder
1 teaspoon of chili powder
Bean juice as needed
Directions
Combine the pinto beans, onion, bay leaves and water in a crockpot. Add additional water to cover the beans, if needed. Turn crockpot to high and cook until beans are very tender (probably 5 hours) Once cooked, drain the liquid from the beans, reserving the remaining bean juice.
Add the vinegar, salt, ground cumin, garlic powder, chili powder and lard to the beans. Adding reserved bean liquid as needed, mash or blend the beans using an immersion blender until they are to your preferred consistency. Remember that as the beans cool, they will thicken up a great deal. I generally use just a little of the bean liquid and add it to the hot beans as I mash and end up with something just thicker than Mexican restaurant-consistency refried beans.
When they are to your desired consistency, taste and add additional salt as needed.
2 T. lard or coconut oil
1/4 cup apple cider vinegar
5-6 tsp. salt
1 T. ground cumin
2 teaspoons garlic powder
1 teaspoon of chili powder
Bean juice as needed
Directions
Combine the pinto beans, onion, bay leaves and water in a crockpot. Add additional water to cover the beans, if needed. Turn crockpot to high and cook until beans are very tender (probably 5 hours) Once cooked, drain the liquid from the beans, reserving the remaining bean juice.
Add the vinegar, salt, ground cumin, garlic powder, chili powder and lard to the beans. Adding reserved bean liquid as needed, mash or blend the beans using an immersion blender until they are to your preferred consistency. Remember that as the beans cool, they will thicken up a great deal. I generally use just a little of the bean liquid and add it to the hot beans as I mash and end up with something just thicker than Mexican restaurant-consistency refried beans.
When they are to your desired consistency, taste and add additional salt as needed.
I have to admit that I don't follow recipes really well. Once I make a recipe once I just kind of add the ingredients by taste and it always turns out very well.
Note:
For the lard I always use the leftover grease from bacon. When I cook bacon I pour the grease in a glass jar and keep it in the fridge (I just keep adding to it). It stays good for a really long time.
No comments:
Post a Comment