Okay folks, it is just not that hard…cooking with power tools….

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…..

1. Place 50 pound bag of pinto beans in large pressure cooker, cover beans with water, add salt.
2. 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.
3. Step 2 is important, you will burn the beans if the water level drops. This seems to be a very common mistake.
4. 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.
5. 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?
6. After the lard is heated, pour slowly into the beans and stir with a large paddle. Repeat until all the lard is used.
7. 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.
8. 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.