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1 pound (2-1/2 cups) dry pinto beans
1 onion, chopped
2 cups chicken broth
2 cups water
For Refried Beans:
Cooked pinto beans
1/4 cup lard or bacon drippings
2 cloves garlic, minced
1-1/2 teaspoons salt
Place pinto beans in a Dutch oven or heavy stockpot in water to cover and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat, cover, and let stand for 1 hour. (Beans may also be soaked in cold tap water overnight in a covered pot.) Drain beans.
Return beans to the Dutch oven. Add onion, chicken broth, and water. Bring to a boil, cover, reduce heat, and simmer for about 2 hours, or until beans are tender.
For Refried Beans: Melt lard or bacon drippings in a large, heavy skilllet. Add cooked pinto beans with liquid, garlic, and salt. Mash with a potato masher or fork as the beans heat. Stirring often, cook the refried beans uncovered for 10 to 15 minutes until thick. Do not let them scorch.
Yield: 6 to 8 side servings or about 6 cups