San Antonio Refried Beans
Recipe information
Yield
serves 8 to 10
Ingredients
Preparation
Step 1
Sort the beans to get rid of any foreign matter; rinse well in a colander; and set aside. In a large stockpot set over medium-high heat, cook the bacon about 10 minutes. Decrease the heat to medium; add the onion, celery, jalapeños, and garlic. Cook until the onion gets soft, about 3 minutes. Add the beans, chicken stock, and salt; bring to a boil. Decrease the heat and simmer, uncovered, until the stock has been mostly absorbed and the beans are tender, about 2 1/2 hours. Spoon the mixture, including the bacon and vegetables, into the jar of a blender (in batches, if necessary) or the work bowl of a food processor fitted with the metal blade and puree until smooth. Pour the vegetable oil into the unwashed stockpot set over medium-high heat. Add the pureed bean mixture to the stockpot and cook, stirring, until the beans are hot and bubbling, about 3 minutes. Serve warm.
tips
Step 2
I’m always busy and I’m often behind. When I discover a shortcut, I take it. All of the books advise soaking black beans before cooking, but I have found that this recipe turns out just fine without a soak. While the beans take a little longer to cook, I’m spared the extra steps of soaking, rinsing, and draining. I always take the time to sort and rinse the beans; processing does not always rid them of dirt or tiny stones.
Step 3
To make this dish even faster to prepare, substitute 3 (15-ounce) cans black beans for the dried beans and skip the long cooking time. Add the drained and rinsed beans to the sautéed bacon and vegetables, heat thoroughly and puree, then follow the directions as above.