What's for Dinner?

[lashbear]

I'll have the crock pot refried bean recipe if you wouldn't mind obliging !! LOVES me some refried beans.

[Betty]

Originally Posted by lashbear

I'll have the crock pot refried bean recipe if you wouldn't mind obliging !! LOVES me some refried beans.

I never remember to soak the beans the day before I make them. I'm not sure if that's supposed to make them cook faster or make them less gassy so keep that in mind.

I buy pinto beans from the bulk section of winco and use about 2 scoops - which is probably 2 1/2 - 3 cups. Pick through the beans and put them in a crock pot with several inches of water to cover - maybe 4"? I'm not big on measuring stuff if you haven't already noticed. Don't add salt... not yet. I cut a medium brown onion in half, peeled it and threw that in and a few twists of pepper from the grinder.

And... I then added a big spoonful of lard. This was the first time I've done that - saw some recipe online where they added it when the beans were cooking. Seems like I'd seen it before were the beans were "fried" in it and smooshed - but I'd not done that before either. Anyway, it was probably about 2 tablespoons worth. I've added bacon grease from 2 or 3 pieces of bacon before and even added the bacon too - but I prefer the lard. That sounds terrible I know. It seemed to make the beans fluffy instead of pasty.

I let it cook on high for several hours - maybe 5? - until the beans were done and creamy inside. I then strained out the beans and whirled them in the food processor adding enough of the bean liquid to make it loose. Add salt to taste - it's a lot of beans so keep that in mind. You didn't add any salt to begin with so they are fairly bland until seasoned. I've tried adding other seasoning like cumin but it doesn't taste like refried beans are supposed to taste.

Great reheated - and if you put it on a plate under the broiler with a little sprinkle of jack cheese, like you'd get at a mexican restaurant? It sort of fluffs up somehow and get that little edge to it. I don't know what the lard does - but it does something to the texture that you don't get without it. Bacon grease might do the same but the smokiness isn't the right flavor. I've tried chicken stock to loosen them up too but it's too chicken-y instead of bean-y.

I read something about cooking with lard being the new hip thing and it's not as unhealthy as they long thought it was. I have no idea how true or not that is... but the beans are really good.