Author Pam / For the Love of Cooking / Original Chevy's Cookbook
Equipment
Large Dutch oven
Ingredients
3cupsdried pinto beans*24 oz
3quartsof water
6slicesof uncooked baconcoarsely chopped
1cuponionfinely diced (divided)
1jalapenostemmed, seeded, and chopped
1tbspchile powder
2tspground cumin
4clovesof garlicminced
Sea salt and freshly cracked pepperto taste
3tspreserved bacon grease or vegetable oil
Cotija cheeseif desired
Instructions
Soak the pinto beans in a covered Dutch oven filled with water overnight.
Cook the bacon pieces in a large Dutch oven over medium heat, until cooked through & crisp.
Remove all but 1 tablespoon of the bacon grease and reserve it for later use. Add 1/2 cup of onion and the jalapeno and cook, stirring occasionally, for 5 minutes.
Add the chile powder, cumin, and minced garlic and cook, stirring constantly, for 1 minute. Add a cup of the soaking water from the beans while stirring and scraping the bottom to loosen all the brown bits.
Add the beans, bacon, and 6 more cups of water and bring to a rapid boil. Decrease the heat to medium-low and simmer, uncovered, for 3-4 hours, or until the beans are soft. Add salt and freshly cracked pepper, to taste. Side Note: You may serve the beans whole - they are called Beans a la Charra at Chevy's.
For the refried beans, heat 3 teaspoons of the reserved bacon grease or vegetable oil in a large pan.
Add the remaining 1/2 cup of onions and sauté until softened, about 3-4 minutes.
Add the four cups of the beans and cooking liquid to the sauté pan and mash until about two-thirds of the beans are mashed and one-third is still whole.
Set aside to cool which will thicken the beans. Serve plain or topped with grated cotija cheese. Enjoy.