Refried Beans Recipe Bacon Fat

Cook for 4 minutes and add both cans of beans and the taco sauce. Place bacon in a large pot.

In This Post I Want To Show You How To Make Refried Beans This Is An Authentic Mexican Recipe Refried Beans Make Refried Beans Mexican Food Recipes Authentic

Once beans are cooked drain beans but RESERVE liquid.

Refried beans recipe bacon fat. Heat a heavy-bottomed pan over medium heat and add the bacon. Mince the garlic and add it to the pan along with the salt. Leaving the bacon fat in the skillet add the diced onion and cook on medium-low for 5 minutes or until softened then add the minced garlic and cook for another minute.

Heat the olive oil in a large non-stick skillet over medium heat. Meanwhile add to the bacon. Stir well to combine.

In a medium saucepan heat the bacon fat to medium-high heat. Cook and stir onion and garlic in the hot bacon grease until onions are softened 5 to 7 minutes. Dice half of a small onion and add it to the pot stirring well.

I use bacon fat that I save. 1 can pinto beans drained and rinsed. In a large sauté pan over medium heat add the bacon fat and warm until shimmering.

That stuff is liquid gold people. Puree for 30 seconds until. BUT if you dont like or eat bacon then use regular lard.

Mash pinto beans and cumin into onion mixture using a potato masher until reaching your desired consistency. Bring to a boil cover reduce heat to medium and cook until soft. Heat a large skillet over medium heat.

Shredded or grated manchego cheese I used sharp cheddar sliced scallions or chopped cilantro. If necessary add more water as needed so that the beans do not dry out while cooking. Cook on Low until beans are soft about 8 hours.

Then add the 1 tablespoon of bacon fat and the veggies. Add bacon in Instant Pot then heat up Instant Pot using Sauté More function no need to add oil as bacon has a lot of fat. Add the beans with their liquid fry for a minute or two then stir and mash with a potato masher or similar.

Fry until the bacon is cooked and starting to crisp. Most beans will cook in 45 minutes to 2 hours depending on the variety. Drain beans reserving about a cup of the bean water and add the beans.

Place in a slow cooker with ham hock and salt. Add the garlic and cook 1 minute stirring constantly. Remove the bacon and set aside.

Drain the beans. Add the cooked bacon back to the saucepan along with the undrained black beans. In a heavy skillet I used a cast iron one fry the 2 slices bacon until crispy on medium high heat.

Stir occasionally and allow the bacon to. Roughly mash using a potato masher. Once the veggies are cooking in a food processor puree pinto beans and slowly add the ½ cup of water.

Crisp Chopped Bacon. Fry up the bacon. Reserve 2 Tablespoons of the bacon fat and add to a medium pot.

Add the onions and cook for 3-4 minutes until golden in spots. Place beans in a large pot. Cover with fresh water and bring to a boil.

Alternatively or if you do not have enough. Chop into small pieces when cooled. Cook the bacon and set aside.

It delivers a wonderful level of flavor to the beans. Heat bacon grease in a skillet over medium heat. Add the beans broth and seasoning mix chili powder cumin powder salt and pepper to the skillet.

Cook and stir bean mixture until heated through 3 to 5 minutes. Reduce heat cover and simmer gently until beans are tender but firm. In large pot soak the beans for at least 4 hours.

Continue mashing and stirring until the liquid has cooked down and the texture is where you want it. Add in 1 cup broth and bring to a simmer stirring. Periodically try a taste test or mash a bean against the side of the pot with a fork or spoon.

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