Frijoles Refritos (Refried Beans)

Refried beans are not actually refried at all. In fact, they are not actually “fried.”  They are simply cooked twice.  Once in water and once again in a pan.

This recipe is assembled from information gathered from numerous recipes I found on the internet, inspired by our recent trip with Natalie to Albuquerque.  I made these with the “stew” that is served at the Frontier Restaurant in Albuquerque, which was miraculously published on the internet.  The beans were served along with tamales from Costco, drowning in the stew, with a Lime Green Salad on the other half of the plate.  jb 6-22-11

2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
3 quarts of water
1 lb. bacon, fried crisp and crumbled
1/4 cup chicken stock (or water)
½ teaspoon Liquid Smoke (optional, but recommended)
1 tablespoon Chipotle chili powder (optional)
2 teaspoons salt
Monterrey Jack (or queso blanco), shredded
Diced scallions, as a garnish

Crisp fry bacon, cool and crumble. Set aside, but reserve rendered drippings (if not using a microwave).

Inspect the beans, removing any small stones, twigs, or ugly beans. Place the dry beans into a pot with 3 quarts of water. Lower heat to simmer, cover, and cook for about 2 1/2 hours, stirring occasionally. The cooking time will vary depending on the beans. Older beans take longer than newer ones. The beans are done when they are soft and the skin is just beginning to break open.

Remove from heat and strain from the cooking water. Allow to cool to handling temperature. Stir in crumbled bacon bits, in batches, and smash the beans with a potato masher. I prefer to leave some beans whole, to add some texture. Some people strain the beans to remove the skins

Add enough reserved bacon drippings to lightly cover bottom of skillet and heat over medium high heat. Add spoonfuls of mashed beans to fill pan. Stir and cook. You don't want to cook until a crust forms but nearly. Add a bit of water, if necessary. Repeat until all beans are done.

Top with shredded cheese and diced scallions. Serve hot. Ideally, serve with Frontier Stew.

A meal: Smear the beans on to a warm corn tortilla, sprinkle with cheese and onion. Roll it up and enjoy.