Refried Beans

STEVE'S BEANS

INGREDIENTS:

1 pound dried pinto beans
12 oz. salt pork (substitute bacon if needed)
3 to 4 cloves garlic, minced
1/4 cup chicken soup base
2 whole jalapeño peppers (optional)
1 medium onion, cut in half
1/2 teaspoon fresh ground black pepper (to taste)
Water to cover beans

Cut salt pork into small cubes and cook over medium heat until brown in a medium sized ( 8 quart) sauce pot. Add onion cut in half, minced garlic and cook a few minutes until garlic is tender. Add water and bring to a boil adding beans, black pepper and chicken soup base. Reduce heat to low and simmer covered about 3 to 4 hours until beans are done. About 15 minutes prior to serving, strain beans from pot and place in a lightly greased non-stick skillet and mash beans to desired texture and cook a few minutes uncovered reducing moisture. An excellent side dish with any Mexican cuisine.

YIELD: 6 or more servings.

Below pixs of Steve's Beans I did on 03-27-10 served with Connie's Chicken Enchiladas and Fried Mexican Rice and they were "beautimous" tasting for sure. I substituted thick sliced regular bacon since I could not find the salt pork locally.

A couple pixs of Steve Gonzales, our son-in-law of Stamford, Texas preparing this recipe.

Below pixs of taken on 03-27-10 with Bill Porter doing this recipe here in North Carolina:

Web published updated by Bill aka Mickey Porter on 03-28-10.

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