Refried Beans

Recipe Ingredients

1 cup	160g / 5.6oz	Dried pinto beans - soaked overnight,
		And drained
1		Bay leaf
1/2 cup	99g / 3.5oz	Bacon drippings or lard
1 cup	62g / 2.2oz	Chopped yellow onions
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Minced seeded jalapeño
1 tablespoon	15ml	Chili powder
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1		Cayenne
1/2 teaspoon	2.5ml	Chopped oregano
1/2 cup	118ml	Grated queso blanco
1/4 cup	4g / 0.1oz	Minced fresh cilantro - garnish

Recipe Instructions

In a medium, heavy pot, combine the beans, bay leaf, and enough water to cover by 1 to 2 inches. Bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, 1 1/2 to 2 hours, adding more water as necessary to keep covered. When the beans are soft, mash in the pot with a potato masher or the back of heavy wooden spoon. Remove from the heat.

In a large, heavy skillet, heat the bacon fat over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic, jalapeño, chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the beans and any cooking liquid from the pot, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 5 to 10 minutes, adding water 1 tablespoon at a time to keep from getting dry.

Remove from the heat and transfer to a decorative bowl. Sprinkle with the cheese and cilantro, and serve.

This recipe yields about 2 1/2 cups (4 to 6 servings).

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F27) - from the TV FOOD NETWORK

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