I make a batch and keep it in the freezer for whenever I need refried beans. Despite the chiles, these aren't very spicy.
2 1/2 cups dried pinto or black beans (1 lb)
2 Tbs canola oil
4 strips bacon, diced
1 jalapeno pepper, minced
2 serrano chiles, minced
(substitute an anaheim chile for the jalapeno and serrano if you don't like any heat.)
2 onions, diced
4 cloves garlic, minced
1 bottle of beer
2 cups well-flavoured chicken stock
1-2 Tbs Mexican oregano (use reg. oregano if you can't find it.)
3 tsp ground cumin
salt and pepper to taste
1 small can tomato paste
Rinse and soak beans for at least 8 hours.
Heat oil in a large pot and sauté bacon, onions, chiles and garlic until soft. Add beans, beer, spices and chicken stock. Bring to a boil, then simmer on low for 3-4 hours or until beans are very soft. Stir in tomato paste and simmer another 15 minutes. Adjust seasonings.
For a more "refried bean" texture, mash with a potato masher.
2 1/2 cups dried pinto or black beans (1 lb)
2 Tbs canola oil
4 strips bacon, diced
1 jalapeno pepper, minced
2 serrano chiles, minced
(substitute an anaheim chile for the jalapeno and serrano if you don't like any heat.)
2 onions, diced
4 cloves garlic, minced
1 bottle of beer
2 cups well-flavoured chicken stock
1-2 Tbs Mexican oregano (use reg. oregano if you can't find it.)
3 tsp ground cumin
salt and pepper to taste
1 small can tomato paste
Rinse and soak beans for at least 8 hours.
Heat oil in a large pot and sauté bacon, onions, chiles and garlic until soft. Add beans, beer, spices and chicken stock. Bring to a boil, then simmer on low for 3-4 hours or until beans are very soft. Stir in tomato paste and simmer another 15 minutes. Adjust seasonings.
For a more "refried bean" texture, mash with a potato masher.
