Smokey Refried Beans
Next time you go to the trouble of making a Mexican meal, skip the canned refried beans and try the Duck in a pot version of traditional refried beans. We add a little smoke to the beans with our smoked salt, bacon fat and chipotle powder.
It is so easy to make, saves you money and tastes 10 times better than canned refried beans. Try it out.
Ingredients
Pinto beans – 2 pounds
Mexican oregano – 1 tablespoon
White onions – 2
Garlic – 8 cloves
Bacon grease – 1 cup
Lard – 1 cup
Smoked salt – 1 teaspoon
Chipotle or chili powder – 1 teaspoon
Garlic powder – 1 teaspoon
Boil the Beans
Clean the dry beans with cold water in a colander
Add the beans to a large pot
Add one teaspoon of oregano
add 4 whole garlic cloves
Cover the beans with cold water by at least 2 inches.
Bring to a boil over high heat.
Reduce heat to simmer and cook uncovered until beans are very tender, about 90 minutes.
Drain beans
Reserve the bean-cooking liquid.
Prep
Dice two white or yellow onions
Prepare the Refried Beans
In a large skillet pan add:
½ cup lard
½ cup bacon fat
heat on high until hot
add two diced onions
add 1 teaspoon smoked salt
cook until the onion s start to brown (about 7-10 minutes)
add 1/2 teaspoon chipotle or chile powder
add one teaspoon of garlic powder
stir for another minute
reduce heat
start adding beans with a spider strainer a little at a time
add a little beans, add a little liquid, smash with bean masher, potato masher, or back of a wooden spoon
repeat several times until all the beans and water is mixed
taste and add salt if needed
Serve hot with Queso Fresco cheese on top
