Refried Beans
This is very spicy. Normal people will want to dial back on the heat (see the notes).
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Refried Beans
This is very spicy. Normal people will want to dial back on the heat (see the notes).
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| Servings |
| 2quarts |
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Ingredients
- 1lb dry pinto or black beans – comes in 1 lb bags
- 2quarts venison stock – Substitute poultry, beef or pork stock if you like.
- 1/2tsp cumin
- 5cloves garlic– smashed and minced
- 1 white onion – sliced
- 1tbsp olive oil
- 2tbsp lard – Can substitute other fats. See “Recipe Notes” for more info.
- to taste salt
- to taste cheese – best added on individual portions at serving time
Heat (see “Recipe Notes” below to dial back)
- to taste Diced peppers – e.g. 6 jalapeno & 1 habanero
- 1can Chipotles in adobo – Great flavor as well as heat.
- 1/2tsp chipotle powder – Skip if you used the Chipotles in the line above.
Instructions
- Rinse beans well, checking for surprise rocks, sticks or other nasties.
- Put beans and olive oil in pressure cooker, add olive oil, mix.
- Add stock
- Set cooker to 15 lbs and place on High burner. When it reaches 15lbs start a 30 minute timer and adjust the burner down until it just holds at 15lbs.
- While it’s cooking, dice onion and caramelize in lard mixing occasionally as you dice the peppers and garlic.
- When the onions are nicely caramelized (browned) add peppers, garlic, cumin and chipotle and cook a couple more minutes. If you used really hot peppers you’ll need a well ventilated kitchen. Or delegate the task to an assistant you aren’t terribly fond of.
- When the 30 minutes is up remove the cooker from the heat and let it cool on its own for at least 20 minutes.
- When you can safely open the cooker, meaning you KNOW the pressure is gone, add the caramelized mixture in to the beans and mix.
- Return to heat, bring back up to 15lbs pressure then cook 10 more minutes.
- Remove from heat and again let it depressurize on its own.
- Without draining any liquid, mix/mash/blend to your own taste.
I like it fairly well blended so I use an electric mixing stick and really get after it. Some prefer to mash lightly, leaving more beans and skins semi-intact. - Move the beans to a heavy pan to simmer on low heat.
Reduce to the desired consistency, stirring frequently. It will start out fairly liquid, but will begin to thicken.
It will set up considerably as it cools, so don’t reduce it too far or you won’t get that nice creamy consistency.
If it feels like it takes too long to get to the consistency you prefer, make a note and reduce the amount of stock next time. - After reducing, while still hot, add salt and ground pepper to taste.
- Serve right away, refrigerate for up to 4 days, or freeze in sealed containers.
- Sprinkle cheese on top of individual portions of hot beans just before serving.
Recipe Notes
Lard is the traditional fat for much Mexican cooking. Plain lard (rendered pork fat) is a comparatively healthy fat – but grocery store lard is hydrogenated, which degrades the health advantages. Google “home made lard” to see how simple it is to make yourself. Another good reason to make it yourself: Cracklins. Substitute butter or olive oil if you prefer.
HOT HOT HOT! Yes, this recipe produces very spicy beans. To cool it down omit the habanero. To cool it down even more substitute anaheims or poblanos for the jalapenos. To cool it all the way reduce or eliminate the chipotles in adobo – but they bring a lot of flavor along with their heat.