Ingredients
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2 - 3
-
-
3 - 4
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2
-
1/3
-
-
-
-
-
-
-
-
-
-
Directions
Molly’s Refried Beans,The original refried bean recipe my great-grandma Molly used to prepare. She always used pink beans, which I prefer, too but since they are more difficult to find nowadays, substitute pinto or black beans. I dictated this recipe from my mother and she said her grandmother used manteca (lard) available from the butcher, or my version is to fry up a few slices of bacon and reserve the drippings. If you’re looking for a low fat recipe, this isn’t it. (I’ve posted a vegetarian version of these beans: recipe #159267),Easy and very yummy! used rinsed canned pinto beans, garlic, onion, and bacon drippings in a cast iron skillet. The back of a spoon worked fine for mashing the beans and a little chicken stock helped me achieve the desired texture. We all enjoyed your recipe. Thanks for sharing!,I made this yesterday to go with our tacos and this was a hit. used black beans as that is what I had on had. I did have to add more liquid, and the flavor was awesome. I caught DH standing by the stove with a spoon eating the beans out of the pan!!! Thank you so much for sharing this recipe with us. Its delicious!
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Steps
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1
Done
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In Large Pot Soak the Beans For at Least 4 Hours. Bring to a Boil, Cover, Reduce Heat to Medium and Cook Until Soft. |
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2
Done
|
If Necessary, Add More Water as Needed So That the Beans Do not Dry Out While Cooking. Once Beans Are Cooked, Drain Beans but *reserve* Liquid. |
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3
Done
|
Fry Up the Bacon Slices in Large Cast Iron Skillet and Set Aside to Drain on Paper Towel. Reserve Drippings. |
|
4
Done
|
Meanwhile, Mince the Onion and Garlic. |
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5
Done
|
*heat a Cast Iron Skillet on Medium and Saute the Onion and Garlic in the Bacon Drippings or Solid Lard Until Soft. |
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6
Done
|
With Slotted Spoon, Transfer the Cooked Beans to the Skillet. Lower Temperature to Low-Medium. Add About a Cup of the Bean Liquid and Mix in the Beans With the Onion and Garlic. Begin to Mash the Beans With a Potato Masher, Adding More Bean Liquid as Necessary to Facilitate. Great Grandma Prepared These Beans Soupy With About 3/4 of the Beans Mashed, the Remaining Left Whole. That Is How Great-Grandma Cooked Them and That Is How I Like Them. Keep Mashing Beans and Adding Liquid Until Soupy and not Dry. Lower Heat to Simmer. Do not Allow Beans to Dry Out, Adding More Bean Liquid If Needed. |
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7
Done
|
Crumble the Bacon and Stir Into the Beans. Season With Salt. Taste and Reseason With More Salt If Necessary. Beans Seems to Require a Good Amount of Salt to Bring Out Their Flavor. |
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8
Done
|
*note: If You Choose to Use a Cast Iron Skillet Be Warned That the Iron Content Will Turn Lighter Colored Beans an Unattractive Pinkish-Grey Color. This Will not Affect the Taste at All Other Than Adding a Bit of Extra Iron to Your Diet. If Preferred, Cook Beans in a Non-Reactive Pot. |
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9
Done
|
Save the Bean Liquid to Rehydrate and Reheat Any Leftovers, but *do Not* Use Plain Water to Reheat the Beans. |
