Refried Beans

Apparently I'm a phaser. A phaser is described as a medical condition that causes one to go through a state or process of change brought about by a particular stage in a method or phenomenon. What this means is that I have tracked down what I believe to be the best and most tasty recipe in both the department of beans as well as chocolate chip cookies.

I am totally unaware of what phenomenon will be next, but you better believe that I will make you aware of it as evidenced by the size of my thighs

Ingredients:
1 pound dry pinto beans
4 slices bacon
1 1/2 medium white or yellow onion, divided
6-8 cloves garlic, divided
1 jalapeno
1 tablespoon chili powder
1 teaspoon salt
2 teaspoons back pepper
1/2 stick butter
2 cups grated sharp cheddar

Rinse the beans thoroughly, then place them in a large pot of water and let them soak overnight. When ready to cook, strain the water from the beans and rinse. Place the soaked and rinsed beans back into a large pot or crock pot. Pour water over the top. Use enough water to cover the beans by 2 inches. Slice the bacon into 1 inch slices and add to the pot of beans. Add the sliced jalapeno, 1 onion, peeled and cut into fourths, and 4-6 cloves of smashed, peeled garlic. If using a crock pot, cover and cook on high for 4-6 hours. If using your stovetop, bring the bean and veggie mixture to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours. If the liquid seems to evaporate too quickly, add more water during the cooking process. The beans are done when they are fork tender, without much bite.

When the beans are tender, reserve 1 cup of the cooking liquid and drain the beans, discarding the rest of the liquid. Place the beans and cooked vegetables in the jar of your blender. Add 1/3 cup of liquid and blend until the desired consistency is reached, adding more liquid if necessary. (You could also do this in the pan with a potato masher.)

Mince the remaining 1/2 onion and 2-4 cloves of garlic. Heat the butter in a large cast iron skillet over medium heat. When the drippings are hot, add the onions and garlic and cook until tender and translucent. Add the bean puree and cook for 3-5 minutes stirring frequently until the drippings and beans are incorporated and are light, fluffy and hot. Add the chili powder, salt, and black pepper. Stir and taste, adjusting the seasoning as necessary (don't under-salt!). Add in other seasonings as desired. Once everything is stirred and heated, add the grated cheese.

Note: This recipe makes one big old batch of beans. That being said, make this for a crowd, or make it for just your family and freeze what you don't eat. I always reserve some of the cooking liquid to top my frozen containers with. When reheated, you end up with just the right amount of extra liquid to keep the creaminess.