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Mother of all Refried Beans
A classic mexican side dish that is made with pinto beans and spiced up with serrano peppers and hot sauce.
Ingredients
- 1 cup of water
- 2 40oz cans of pinto beans
- 1 15oz can of pinto beans
- 3 Tbsp. of corn oil
- 2 Tbsp. ground Serrano chili
- 1/3 cup of bacon drippings
- 1 clove of garlic
- 1 15oz can of mixed vegetables
- 1 Tsp of mustard
- 3 shots of Louisiana style hot sauce or your favorite
- 1 8oz of queso fresco or Monterrey jack cheese
- Dash of salt
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Method
Preparation: In a 5 quart pot or bigger put 3 Tbsp. of corn oil heat oil add ground Serrano chili, brown chili, DO NOT BURN. Add pinto beans and 1 cup of water. Bring it to a boil then simmer for about 5 minutes until beans are nice and tender. In a sauce pan cook mixed vegetables, then drain them both beans and vegetables. S ave about 1 cup of bean juice. Now clean your 5 quart pot and put in your bacon drippings, heat a little, add your diced garlic clove, DO NOT BURN. Immediately follow with pinto beans and vegetables, use a potato masher and begin to mash a little then add remaining ingredients, mash until you get a refried bean texture. Cook on low for about ten minutes stirring frequently. DO NOT BURN.
Notes: Preparation Time: About 45 minutes
Number of Servings: 24
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