|Epazote (Fresh and Dried) (Click Image to enlarge)|
1 Pound pinto beans 1, dry
2+ Tablespoons rendered pork lard from a shoulder roast
1 Chopped Spanish (yellow) onion
2 Cloves of garlic
1/2 Teaspoon crushed red pepper
2 Sprigs of dried epazote (4 inch long) added the last 30 minutes of cooking
Optionally, 4 Bay leaves and a pinch of Mexican Oregano
Salt and pepper to taste
1. Pinto beans are the most common choice for refried beans. This is definitely true in Tex-Mex cooking. Pinto beans have an extra-creamy texture, while black beans have an earthier flavor.
Rinse beans in cold water twice. Cover by 1 inch of water add lard, crushed red pepper, garlic, chopped onion, simmer slowly until almost tender (90 minutes). Add water as needed, as bean cook they will absorb water. In the last half hour of cooking, add epazote. Cook another 30 minute until just tender, adding water as necessary. Correct seasoning. Remove pieces of epazote and discard. It is amazing how tasty these beans are.
Garnish cooked beans with chopped mint,c rumbled queso fresco adding a little hot sauce.
Make a fine burrito with left over spiced roast pork, cilantro, pico-di-gallo, with your favorite tortillas.