It just should not be this hard. We are talking typing about a staple food here. Why is it so hard to get decent refried beans? I ate at a Mexican fast food place on my way to church tonight. As usual, the beans were mediocre at best. I will not tell you the name of the store, but ‘Taco’ was in the name. That should narrow it down.
Backstory: I was a manager of a Del Taco way back when in high school some 25 years back, or so. I am going from memory here, it is just not that hard. Please note this recipe is for a 50 pound bag of pinto beans…..
- Place 50 pound bag of pinto beans in large pressure cooker, cover beans with water, add salt.
- Cook beans, over medium heat, for about three hours. Make sure the water does not drop below the level of the beans. Add water as required.
- Step 2 is important, you will burn the beans if the water level drops. This seems to be a very common mistake.
- Turn off the heat when the beans are finished. Heat 1 pound of lard, yes lard. You will find it in the ethnic section of your grocery store. Heat the lard until it starts to smoke.
- While the lard is heating, remove enough water so the water line drops to two or three inches below the level of the beans. A smallish pot or pitcher works fine for this. This is important as well. Who wants runny beans?
- After the lard is heated, pour slowly into the beans and stir with a large paddle. Repeat until all the lard is used.
- Attach a 5 gallon paint stirrer to a corded power drill. Drill the beans. You want about 25% of the beans to remain whole, the rest turn into bean mush.
- Taste test with chips, add salt, or drill as needed.
That is all there is. It is really not that hard. I would use about 1/4 pound lard for a 10 pound bag of beans….to make it more residential in size. I may not be a gormet chef, but I do know my Mexican food.
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