The House of Marinara

So I am proud to say that I have mastered a dish, albeit a simple dish- The Refried Bean!

So the basic process of making frijoles is taking the dried pinto bean, cooking it in water over a period of 3 hours, mashing them, and frying them up with some onions and fat*. I used duck fat the first time and bacon fat the second time. I also used generic taco seasoning. And really, both times, the beans were good but not great. I was really disappointed in the in the consistency. It was very chunky and husky. I tend to like creamier beans.

So last night, I made some major changes. After cooking the beans in water, I dumped them into the blender with some additional water and went to town. I then fried the blended concoction with onions and duck fat. I seasoned them with salt, Penzy’s Adobo seasoning, and Hungarian Paprika. They were heavenly and by far the best thing on the table last night. Thank goodness I will never have to subject my guests to canned or freeze-dried frijoles again.

*Note- any fat will do. Olive Oil is fine for those vegetarians out there. I love the meat fats because they provide great flavoring.