Refried Beans

• 1 cup dried pinto beans, soaked overnight in a large bowl with water to cover by 2-inches, and drained
• 1 bay leaf
• 1/2 cup bacon drippings or lard
• 1 cup chopped yellow onions
• 1 tablespoon minced garlic
• 1 tablespoon minced, seeded jalapeno
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• Pinch cayenne
• 1/2 teaspoon chopped oregano
• 1/2 cup grated queso blanco
• 1/4 cup minced fresh cilantro, garnish

1. In a medium, heavy pot, combine the beans, bay leaf, and enough water to cover by 1 to 2 inches.
2. Bring to a boil.
3. Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, 1 1/2 to 2 hours, adding more water as necessary to keep covered.
4. When the beans are soft, mash in the pot with a potato masher or the back of heavy wooden spoon.
5. Remove from the heat.
6. In a large, heavy skillet, heat the bacon fat over medium-high heat.
7. Add the onions and cook, stirring, until soft, about 3 minutes.
8. Add the garlic, jalapeno, chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute.
9. Add the beans and any cooking liquid from the pot, and the oregano, and stir to combine.
10. Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 5 to 10 minutes, adding water 1 tablespoon at a time to keep from getting dry.
11. Remove from the heat and transfer to a decorative bowl.
12. Sprinkle with the cheese and cilantro, and serve.

pinto beans, bay leaf, bacon, yellow onions, garlic, chili powder, ground cumin, salt, cayenne, oregano, queso blanco, fresh cilantro

Taken from www.foodnetwork.com/recipes/emeril-lagasse/refried-beans-recipe.html (may not work)