Whether you use pinto beans, black beans, or any of the methods listed below, you will end up with a bowl of the most delicious homemade beans to add to your tacos, tostadas, and rice bowls.
2-3tablespoonsof bacon fat or oil of your choosing
5sprigs of cilantro
1white onion
1-2teaspoonsof salt - reserved for the end!
Instructions
Prepping the Beans
Dump the beans on a cookie sheet to pick out any little rocks or oddballs that can sometimes be in a bag of beans.
Optional: Soak the beans in a bowl of water to cover for an hour or overnight. Rinse the beans and then proceed with recipe. You don't have to do this, but it can make them easier to digest.
Stovetop Instructions
In a large pot pour in the beans, 2 1/2 quarts of water to cover, bacon fat, chopped onions and the cilantro stems tied with kitchen string. DO NOT ADD SALT! Bring this to a boil and then turn to low simmer. You want to keep the water moving while you cook the beans.
The beans should cook uncovered for 2 to 2 1/2 hours and up to an additional hour or so for dry unsoaked beans.
Add water along the way if the beans are not moving around in the liquid or seem to be drying and coming above the surface.
The beans are done when soft and mashable, so take a spoon and scoop a couple out, let cool slightly and taste test. If they don't mash in your mouth when you taste them, then keep it going. NOTE: At this point they will taste quite bland, do not worry, the magic is happening.
SALTING INSTRUCTIONS: When you think the beans are soft enough and finished cooking, add 1 1/2 teaspoons of salt, stir and cook for 10 minutes more. Taste test and add another 1/2 teaspoon of salt, stir and test again.
Crockpot Instructions
Add beans with 2 quarts of water to a pan and bring to a boil on the stovetop. Once boiling, dump the beans and water, bacon fat, chopped onions, and the cilantro bundle. DO NOT ADD SALT!
Cook on high for a minimum of 4-6 hours for soaked beans, 6-8 hours for dry beans. Stir in 1 1/2 teaspoons of salt at the end and let beans continue to simmer if you can. Before serving, taste and add more salt as needed.
Instant Pot Instructions:
Add beans with 2 quarts of water Instant Pot along with bacon fat, chopped onions, and the cilantro bundle. DO NOT ADD SALT!
Press the pressure cooking button and set to 25 minutes. Put the lid on your pot and seal. Press start.
When time is up, let your beans naturally release for about 10 minutes. Release pressure and open.
SALTING INSTRUCTIONS: Add 1 1/2 teaspoons of salt, stir, and press the saute button on your open Instant Pot. Let your beans cook and simmer for 10 minutes or so. Taste again and salt more, 1/4-1/2 teaspoon at a time.
To make refritos or refried beans:
In a large skillet, melt 2-3 more tablespoons of bacon fat, butter, or oil. When fat is about to sizzle, add 2 garlic cloves crushed.
Fry garlic just until fragrant, about 30 seconds to 1 minute.
Add 3 1/2 cups cooked beans in their liquid with a large measuring cup or soup ladle.
With a potato masher or fork, sauté and mash the beans over medium heat, stirring. Let the liquid cook down into a thick sauce with the mashed beans. If beans are drying fast or sticking to bottom of pan too much, turn down heat or add more liquid. Stir and mash until the consistency that you like. Taste and season more to your taste.