Every Tejano owes it to themselves to learn how to prepare their abuela's beans. Join Vianney as she teaches us the in’s and out of the simple dish by first making delicious frijoles de olla then turning those into the refried beans many of us know and love!

INGREDIENTS:

Frijoles
1pound pinto beans
2 bay leaves
4 cloves of garlic
1/2 onion
8 cups of water
1 tablespoon kosher salt
Crema or Queso Fresco for garnishing (Optional)

To Make Refried Beans
4 slices bacon
2 cups cooked Frijoles, with 1 cup bean liquid
salt to taste

DIRECTIONS:


1) Clean bean. Remove any bits or broken beans and place in bowl. Rinse beans under cold water until water runs clear and drains. Place in a large heavy stockpot, add water. Add onion, bay leaves, garlic and bring to a boil.

2) When the beans have reached the boil stage, reduce heat, cover, and simmer for about 1 1/2 hours. If needed add more water to your pot, you always want at least 2 inches of water covering your beans.

3) At the end of 1 1/2 hours, check the texture of your beans. They should be soft, not mushy or falling apart. Remove the onion and add salt to taste. Serve in large bowls and garnish with cilantro, tomatoes, crema, or a sprinkle of queso fresco.

For Refried Beans:

1) Heat bacon over medium high heat. Once bacon is fully cooked, remove from pan leaving bacon drippings in pan – add beans and liquid.

2) Mash beans, with potato masher until beans reach desired texture. Season with salt and pepper.

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