Ingredients

• 1 pound pinto beans
• 8 cups of water
• 6 ounces of thinly sliced bacon
• 1 medium yellow onion
• 1 chipotle pepper in adobo
• 1½ Tbsp cumin
• 1½ Tbsp garlic powder
• Tbsp fresh cilantro
• Salt to taste

Instructions

1. Rinse the pinto beans, then set them to soak in a pot of water overnight.
2. Drain and rinse the beans. Place them in a pot and cover with 6 cups of water and bring to a boil.
3. Reduce heat and cook at a slow boil/vigorous simmer for about one hour.
4. Finely chop the onion and the chipotle pepper. Finely mince the pound of bacon.
5. When the water level has dropped to just covering the tops of the beans, add the onion, chipotle pepper, bacon and spices to the pot and stir.

6. Add 1 cup of water and continue cooking until again the water has dropped to just above the tops of the beans. Add one last cup of water. Reduce the heat to low and continue cooking.

7. As the water continues to be absorbed and cooked off, stir the beans occasionaly to make sure they aren't sticking. Lower the heat if necessary and continue cooking until most of the water has been absorbed. This should take a total of between 3 and 3½ hours.
8. Mash the beans with a wooden spoon or a potato masher.

Notes

1. You can serve these refried beans as a side with either sour cream, jalapeno slices, cotija cheese, or other Mexican cheese as a garnish. As we said earlier, we like to use them to make Molletes.

2. Most recipes call for 8 cups of water for 1 pound of beans. We have to admit that when we had added 6 cups of water, it looked like a lot of water, so we started with 6 cups. As you can see in the recipe, we did end up adding the other 2 cups. You can follow the recipe and start with 6 cups, adding more as necessary, or add it all at the beginning, as you see fit.