Refried Beans

Refried Beans

Ingredients:

• 1 lb dried pinto beans
• 3 Tbsp kosher salt
• ¼ tsp baking soda
• 1 yellow onion, quartered
• 2 tsp kosher salt
• 2-4 Tbsp olive oil, avocado oil, lard, or bacon fat
• 4 cloves garlic
• 1 (4 oz can) green chilis

Seasoning blend to taste

• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp cumin
• ½ tsp mexican oregano
• ¼ tsp cayenne

Instructions:

1. Pick through beans, removing and discarding any broken or shriveled beans and foreign matter. Rinse well. Place in a large bowl and cover with 3 cups of water for every cup of beans. Stir and remove any floating beans. Add 3 Tbsp kosher salt and ¼ tsp baking soda. Allow to soak overnight.
2. Rinse soaked beans thoroughly. Place in a large heavy bottomed pot and cover with 2 or 3 inches of water. Add onion and 2 tsp of kosher salt. Bring to a boil, reduce heat and simmer partially covered until tender, about 90 minutes to 2 hours. Drain and rinse, reserving a cup of the bean liquid. 
3. In a small bowl mix together chili powder, paprika, pepper, cumin, oregano, and cayenne to make the seasoning blend.
4.  Heat oil in a large cast iron skillet over medium heat. Add garlic, cook until fragrant, about 1 minute. Add beans and chilis. Mash with a potato masher until desired consistency is reached. Stir in a little bean broth to add more moisture. Add more oil if needed. 
5. Stir in seasoning blend to taste. Add a little more salt if needed. Serve warm or freeze in recipe sized portions for up to 6 months.

Makes 6 cups