Refried beans

The best refries are made from scratch; that means you gotta make the  pinto beans too.

2 C dried pinto beans

1/2 lb bacon

1 15 oz can diced tomatoes

1/2 large onion, chopped

1 T cumin or to taste

2 T chili powder or to taste

1 tsp coriander +-

Soak the beans in water overnight with a tablespoon of salt. Drain and rinse well, add back to pot. Add the bacon, tomatoes, onion, and spices. Add enough water to cover beans. Heat to simmering, and do so for at least 4 hours or until soft.

For the refries

In a skillet, add several large spoons of beans. Heat until bubbly and mash with potato masher or equivalent. Add pepper, salt, and coriander. Cook beans  until they come together and thicken.

Charro beans II

2 pounds dry pinto beans

1 lb bacon

2 cans Herez salsa casera

I use an eight qt crock pot. Soak beans overnight (12 hours) in water. Be sure they have at least a couple inches of water over the top of them.

Drain and rinse well. Chop bacon and place into large frying pan over medium heat until you get a lot of fat rendered (fifteen to twenty minutes).

Put bacon and fat into crock pot. Pour both cans of Herdez over bacon. Place beans on top and cover with water by one inch. Put crock pot on high until beans begin to boil. It will take 2 1/2 to 3 hours, then turn to low. Cook for four hours or until desired tenderness.

Do not add salt until served.

The Herdez has just enough ‘kick’ to give them some warmth.

Use the refries by themselves, or spread on tortilla chips with a sliced jalepeno and grated cheese for nachos.

Spread on tostadas too like a big nacho.

I use a toaster oven for the tostadas, and a m/w for the nachos.

Nachos supreme use taco seasoned ground beef as well topped with shredded lettuce and tomato.

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