Monday, June 20, 2011

Pot O' Beans & Homemade Refries

I'm going to share with you my coveted bean recipes. I say "coveted" because my family LOVES my beans. I do them a little differently than I was taught by my southern mother. Traditionally the dish is pinto beans and hamhocks, and they always contained cumin in my mother's kitchen. Likewise, I do the refries differently than the traditional mexican way. I use olive oil and butter instead of lard or vegetable oil, and I only add the oil in the beginning with the vegetables. My teenage boys always get excited about burrito night when my homemade refries are involved. I hope you enjoy!!


5 C. dried Pinto Beans
4 t. Sea Salt
1 T. Freshly Ground Pepper
1 T. Garlic Powder
2-3 Bay Leaves

Pour beans into a large crockpot and sift through being sure to remove all dirt clods. Cover beans with water and allow to soak overnight. In the morning, add water to once again cover beans (or if your bean water is particularly dirty, rinse the beans before covering with water). Add salt, pepper, garlic powder, and bay leaves. Cover and cook on low 8-10 hrs. Adjust the seasonings and serve with cornbread and salad for a complete meal.

NOTE: Adjust ingredient amounts depending on the size of your crockpot. This is a pretty easy one to eye.


2 T. Extra virgin olive oil
2 T. Unsalted butter
1 yellow onion, diced
1 red pepper, diced
4 cloves garlic, minced
1 t. Sea Salt
1/2 t. freshly Ground Pepper
Leftover "Beans n' No Hamhocks"

Place oil and butter in large cast iron skillet. Add onion and bell pepper and cook over medium-low heat until soft. Add garlic and saute for one minute. Add leftover beans. Raise the heat to high and bring beans to a boil while mashing and stirring with a potato masher. Once beans begin to boil, reduce heat to low and simmer, mashing and stirring occasionally, until beans are smooth and liquid is absorbed (a good hour or more). Adjust seasonings and enjoy.

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