Refried Pinto Beans
Refried Pinto Beans
serves 8-10
3 ounces salt pork, cut into lardons
1 medium yellow onion, finely diced
6 medium garlic cloves, minced
3 (15-ounce) cans pinto beans, undrained
1/4 teaspoon ground cumin
Kosher salt to taste
Chicken broth to thin as needed
In a large saucepan, render the salt pork over medium heat. Using a slotted spoon, remove the salt pork. Reserve the rendered fat in the pan, about 3 tablespoons. Add the onion and sauté until golden brown, about 8-10 minutes. Add the garlic and sauté until fragrant, about 1-2 minutes. Add the beans and their liquid and the cumin. Bring the mixture to a boil. Reduce the heat, cover and simmer for 10 minutes. Uncover the beans and stir. Cook, uncovered, for another 10 minutes. Using the tines of a large fork or a potato masher, mash the beans to a coarse purée or to desired texture; stirring as you go. (To serve as a side dish, I like my beans with a thinner texture. To serve on nachos or as a filling for burritos, I like them with a thicker texture.) As the beans sit, they will thicken. Thin with 1 tablespoon of chicken broth at a time to reach desired consistency. Season to taste with kosher salt. Enjoy!
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