Frijoles Refritos

This dish can take about 4-5 hours. It does not require too much attention, but plan to be around for the occasional stiring and to replenish some of the liquids from time to time.

Frying Phase

1. Bring 4 cups of oil to about 350F (175C)
2. Once oil is hot, carefully add 1 pound of pinto beans and let fry for 2 minutes.
3. After 2 minutes, add the chopped onions, peppers, bacon or pork, and 2 tablespoons of the mixed spices. Stir the bean mixture and let fry for 10-12 minutes. Keep watch as to not let any of the ingredients burn.
4. After roughly 10 minutes of frying, turn off the burner and let the mixture cool enough to safely poor off the oil.
5. After the oil has cooled enough, pour off the oil through a strainer into a heat-safe bowl. Returning the bean mixture back to the pot. (You can either discard the oil, or jar it as a seasoned oil for later use)

Boiling Phase

1. Cover the bean mixture with about 6 cups or more of water, or enough to fully submerge the mixture. Add the remaining seasoning, 1 tablespoons of salt, and 1/2 cup or one bunch of fresh cilantro. Then place a lid on the pot.
2. Boil the beans for roughly 3-4 hours or until the beans are tender. Be sure to stir every 45-60 minutes to make sure the beans are not burning to the bottom of the pot and that there is enough water so the beans do not dry out.
3. After about 3 hours, the vegetables and pork should be almost almost disolved and blended directly into the beans. You can start tasting the beans to for doneness and to taste whether or not you want more salt.
4. If the beans are too thick, simply add a little water until you've reached your favorite texture.  If they are too thin, continue to cook them until enough water has evaporated to your liking.
5. If the beans aren't broken down on their own, you can simply mash them with a potato masher, or the bottom or large glass.  You can also blend them if you prefer a smoother texture, or leave them semi-smashed.
6. Remember to taste the end result for seasoning and salt to your liking

Storing and reheating

You can store the finished beans in a air-tight container for up to a week in the fridge, or 2 months in a freezer. Refried beans get their name from twice frying beans for multiple dishes. When you reheat your beans, you can do it one of three ways (from thawed):

1. Reheat in a frying pan with a splash of your favorite broth or water. Use enough liquid to rehydrate for a runny restaurant style side dish topped with queso fresco (or your favorite cheese blend).
2. Reheat in a frying pan without water to firm the beans up to a smooth paste for burritos and other wraps.
3. Reheat in a frying pan without water, but instead with a little lard or avocado oil until firm and browned a little deeper in color to use as the base of a Mexican style chalupa or quesadilla.