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Cooked ground meat in a pan.

Pinto Beans/Refried Beans

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Ingredients
  

  • 3 cups Dried Pinto Beans
  • 1 medium onion quartered
  • 1 large clove garlic
  • 1-2 ham hocks (or whatever pork you choose)
  • 1 tbsp salt (or to taste)

For the Refried Beans

  • 3 tbsp bacon grease (or any oil you prefer)
  • 1/2 cup finely chopped onion
  • 1 tsp Tomato bouillon (I use Knorr tomato & chicken bouillon)
  • 1/2 cup Pinto bean liquid from your cooked beans

Instructions
 

  • "Pick" the beans by laying on counter and pulling out bad beans, rocks etc
  • Rinse the picked beans in a colander being sure to rinse well
  • Place rinsed beans in heavy dutch oven or stock pot adding water to cover at least 2-3 inches above the beans.
  • Over medium heat bring the beans to a boil and remove from heat. Cover and let set for at least 30-45 minutes allowing beans to swell and double in size.
  • Drain beans in a colander removing the water completely. Place beans back in the pot and add water to cover again.
  • Cook beans covered at a gentle boil for about an hour.
  • Add onion, garlic and ham hocks. You may salt at this time or wait til almost finished cooking
  • Check beans frequently for doneness and water. I like to keep a cup of water by my stove in case I need it quickly. (There is nothing worse than burning the beans). You can taste or smash a bean in your fingers for softness. Set aside as you prepare for making refried beans OR if you are just wanting a bowl of pinto beans... serve the beans in a bowl adding a hunk of corn bread with butter on top. Many people in New Mexico like their corn bread crumbled into their bowl of pinto beans. I prefer it on the side and sometimes I add fried potatoes with onions along with the beans and cornbread.

For the Refried Beans

  • Heat cast iron skillet either in oven or on the stovetop
  • Add the bacon grease to hot pan, allowing it to "melt" as it heats up over medium heat
  • Next add chopped onion to the bacon grease and stir until onions are translucent (about 2-3 minutes)
  • Using a slotted spoon, dip out about 2 cups of cooked beans to the hot skillet and let beans "sizzle" for a little bit stirring them around. (about 1 minute)
  • Let the beans cook til heated if they have been in the fridge or if using right after cooking the pinto beans just move around in the skillet a bit
  • Remove about 1/2 cup of bean liquid into a small bowl and add the tomato chicken bouillon til dissolved.
  • Add the liquid to the beans and using a potato masher, mash your beans in the skillet a over medium heat. Let the beans "cook" a bit (you will see the bacon grease around the edges of the skillet) until the beans begin to look a little dry then remove from heat and serve.