Recipe - Frijoles En Olla Frijoles Refritos

FRIJOLES EN OLLA
1 pound Pinto beans (dried)
1 lg Onion, quartered
4 sl Bacon (or less)
1 tablespoon Salt

FRIJOLES REFRITOS
4 cup Pinto beans (cooked),
drained (or less)
2 tablespoon Vegetable oil
Broth from cooked
pinto beans

PREPARE FRIJOLES EN OLLA: Pick through the dried pinto beans to remove
small rocks (processors never seem to get rid of all of them). Rinse beans
well several times until water runs clear and all grit is removed.

Place beans in a large pot with enough water to reach 2/3's of the way up
the pot. Bring water to a boil and add 1 large quartered onion and 34
slices of bacon. During the cooking process, the onion will become mush.
This and the bacon add real flavor to the beans.

Cook over low heat for 34 hours until the beans are very soft and tender.
Beans should just bubble, not boil, during the cooking process. During the
first 90 minutes, stir and check frequently. The beans absorb a large
amount of water and you will have to add some periodically to prevent
burning.

Add salt during the last 30 minutes. Finished beans should have the
consistency of bean soup, which I guess this is.

PREPARE FRIJOLES REFRITOS: Heat oil in a medium skillet. Add drained
cooked pinto beans to the skillet and mash up into a paste. (I use an old
hand potato masher but a perforated metal cooking spoon also works well).

Saute the beans over medium heat for about 5 minutes, stirring frequently
to prevent burning and adding a little bean broth as necessary for proper
consistency. The finished beans should be like thick library paste in
texture.

NOTES:

* TexMex style pinto beans are known in Mexico as "Frijoles En Olla," or
beans in the pot. This is the basis for refried beans (Frijoles Refrito),
but we also like it as well as a side dish. Yield: Serves 46.

: Difficulty: easy.
: Time: 10 minutes, plus cooking time of frijoles en olla.
: Precision: no need to measure.

: Pamela McGarvey
: UCLA Comrehensive Epilepsy Program
: {ihnp4!sdcrdcf,ucbvax!uclacs,hao}!cepu!pam

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