I just don't like Rosarita. The canned refried beans have never won me over, but I can't get enough of the refried beans when we go out to a Mexican restaurant. So to enjoy refried beans at home, I had to make my own. Sorry Rosie! It's easy to make your own and once you do you may never want to open another can of Rosarita's Refried beans ever again.
This will make several batches of beans. Use 2 cups to 4 cups of cooked beans for refried beans, depending on desired servings. You can freeze any left over beans.
Freeze beans in 2 cup portions. This will make it easier to thaw. Use freezer containers that are airtight and moisture proof. Leave enough space at the top of the container for expansion of the beans. Fill the container to 1 inch from the top, making sure to include cooking liquid with each batch you freeze.
Cooked beans will keep in the freezer 2 to 3 months.
Chevy's Refried Beans
3 cups dried pinto beans
3 quarts water
6 slices (about 8 ounces) uncooked bacon, coarsely chopped
½ cup diced onion
1 tablespoon chopped garlic
½ jalapeño, stemmed, seeded, and chopped
1 tablespoon chile powder
2 teaspoons ground cumin
1 tablespoon salt
2-4 tablespoons olive oil
Clean and sort beans, discarding any discolored, withered, moldy or broken beans, small rocks/pebbles, and anything else that shouldn't be in your food.
In a stockpot, soak the bean overnight in the water (to cover). The next day, cook the bacon in a skillet over medium-high heat until crisp, about 6-8 minutes. Add the onion, garlic, and jalapeño and cook for 5 minutes. Stir the chile powder and cumin and cook for 1 minute more. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan. Add the beans and remaining water, and bring to a rapid boil. Decrease the heat to medium-low, and simmer for 1 ½ to 2 hours, or until the beans are soft. Add salt after beans have cooked about 1 1/2 hours, just before beans are soft.
To make refried beans:
Heat 2-4 tablespoons olive oil in skillet over medium heat.
Add 3 cups beans with their liquid to the hot oil and start smashing them with a potato masher or the back of a wooden spoon. Keep stirring and mashing until you get the texture that you like then continue to cook, stirring frequently, until the beans are a smooth, refried beans type consistency.
Note:
I often saute 2 cloves garlic minced or use a garlic press, and a small about of finely diced onion in the olive oil until translucent, then add the beans and follow the above directions on smashing and cooking.
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