Ingredients
Units Scale
- 1 pound dried pinto beans
- 8 ounces uncured smoked bacon (organic if possible)
- 1/2 of a large white onion cut in half again
- 1/2 of a fresh jalapeño
- 1 1/2-2 teaspoons sea salt (start with less, you can always add more)
- 1 cup Monterey Jack cheese
- 6 cups filtered water
Instructions
- The night before, place beans in a colander and rinse them well. Next, dump the rinsed beans into a large bowl. Ensure there is at least three inches of water above the beans as they will expand. You want the beans covered during the entire soaking process. Leave beans to soak overnight for about 8-10 hours.
- The next morning, drain soaked beans in a colander and rinse them well. Place beans in a stock pot and add about 6 cups of water. Ensure the beans are fully covered. Next, add the bacon, onion, and jalapeño to the pot of beans.
- Place the beans over medium heat until it comes to a boil. Lower the heat to a simmer and cover the pot with a lid. Check the beans about every 30 minutes to ensure they are at a simmer and the beans are not sticking to the bottom of the pot. The beans will cook through in about 2 to 2 1/2 hours. The beans should feel very soft and not at all firm. I prefer them to be slightly overcooked as they will turn out creamier.
- Next, remove the jalapeño from the beans to avoid a bitterness from the skin. Remove about one cup of water from the beans and set aside. You may need to add some back in if the beans are too thick.
- Add salt to the beans and then mix with an immersion blender until smooth and creamy. Add additional water from the pot that was set aside earlier if needed. Add cheese to the beans and stir well. Serve and enjoy with your favorite Mexican dish!
Notes
If cooking the beans on a gas stove I have found that it is much harder to keep the temperature at a low simmer on the larger burner. Cook beans on the small burner to keep the temperature more regulated at a true simmer to avoid burning.
Here is a Mexican inspired dish to enjoy these Homemade Refried Beans with: