Before going gluten-free and moving to Raleigh, I used to love going to Mexican restaurants. Now in order to get good refried beans, I have to make them at home. My little boy also loves refried beans, so I feel better knowing they were made by me! I got this recipe from Chevys Fresh Mex Cookbook. The only alteration I made was adding more jalapeño for a little more heat. Here is the recipe I used:
3 cups dried pinto beans ***Special gf note: I bought dried pinto beans once only to find out they contained wheat! Crazy! Buy a brand that is gf.
3 quarts water
6 slices uncooked bacon, coarsely chopped
1/2 cup onion, diced
1 Tablespoon chopped garlic
1 jalapeño, stemmed, seeded, and chopped (original called for 1/2 of a jalapeño) **Keep in mind the membranes and seed contain 60% of the heat of a jalapeño, so retain what you can handle**
1 Tablespoon chile powder
2 teaspoons ground cumin
1 Tablespoon salt
Soak the dried pinto beans overnight. The next day, fry the bacon in a large dutch oven over med. high heat until crisp, about six to eight minutes. Add the onion, garlic, and jalapeno and cook for about five minutes. Stir in the chile powder and cumin and cook for one minute more. Add the beans- stirring to scrape the brown bits off the bottom of the dutch oven. Bring to a boil then decrease to med. heat to simmer for about 2 hours. When the beans are cooked, add salt and cook for a few more minutes. The pinto beans are done and only need to be refried! In order to get refried beans, heat 3 Tablespoons of shortening until steaming and then add 1/2 cup of onion. Once the onion is translucent, add 4 cups of the pinto beans (with the cooking liquid). Mash until your heart’s content. Save the rest of the pinto beans to be used as a soup or for another recipe.
Serves: an army!