So this has been quite a week around here, my father-in-law has been in the hospital (none covid related) for 10 days. Thankfully he is home now and doing fine but we have had several family members staying with us over the whole ordeal. I didn’t make anything “new” to share with you but we definitely made and ate well and currently my husband is in the kitchen making us all breakfast with his self acclaimed famous home fries. He has definitely stepped up his game with them, they are excellent.
My sister-in-law is a huge help while she is here and wants to help out in whatever capacity. She knew I was working all week and I KNOW she wanted to make something since she loves to cook as well. I put a pork butte in the slow cooker with no real plans; Deborah had a plan she wanted to make burritos. I personally have not used pork butte for burritos but I totally “get it”. I have only had canned refried beans and that’s all I have in the house; so off to the store she went. When she announced she was making homemade refried beans I told her she HAD to take pictures; which is another passion of hers. So this week I give to you a Guest Cook recipe and photos.
You know the saying “too many cooks in the kitchen” well my husband; while making breakfast; started talking smack about him winning the chocolate chip cookie contest we had several years ago; that everyone in the house except him remembers that I won. Well challenge accepted we are having another one today, I told him to take out the butter it’s on! We are going to do a blind taste test with my niece, sister-in-law and daughter being the judges. I’ll report back next week with my winnings; I mean the winner.
- 1 package dry pinto beans rinsed
- 1 large onion diced
- 1 pound bacon cooked, fat reserved (optional) Oil, or lard any oil will work but some add more flavor than others.
- cook the bacon however you want, we really only need the fat from it. I cook my in the oven on a rack. Save the bacon for breakfast sandwiches or BLT's or crumbled some of a salad. Or eat it right out of the bag.
- cover the beans with water and let them boil uncovered for 2-3 hours, make sure to keep them covered with water.
- dice the onion and add it to a large saute pan with the bacon fat. saute till they are golden brown, not burnt
- using a slotted spoon take a couple of spoonfuls and add them to the onions and using a potato masher, mash the beans into the onions, You don't need to mash them all completely flat. Continue adding and mashing until all the beans are added to the pan. Add some of the leftover bean liquid to your pan until they are the consistency of lumpy mashed potatoes.
- taste and adjust the seasoning with salt