Recipes: Frijoles Refritos y Pan de Mais (Refried Beans and Cornbread)

Frijoles, habas, más come, más que pedo. Literal translation: Beans, beans, more eating, more than fart.

After all the hot air blowing out of the orifices of politicians over the last few months, these recipes will be a welcome change. They are particularly good on cold days and for those among us who are living on Social Security. You'll never buy another can of frijoles refritos again.

Frijoles

2 cups dried pinto beans
1 onion, halved and sliced
1 garlic clove, minced
8 oz. bacon, diced

1 guajillo chili, toasted, stemmed and seeded (shiny, red chili. Grown in Mexico. The heat is somewhat sweet. Most often used in salsas, sauces and soups.)*
1 chili de arbol, toasted, stemmed and seeded (Small red chili about 2” long. Often used in powdered form, it adds a smoky taste.)*

Salt to taste (I use more than usual – otherwise bland. But don’t add until the end or beans will be tough.)Grated cotija, Cheddar or Monterey jack cheese, green onion for garnish (optional)

Pick over beans to remove any stones. Rinse and place in large pot, add water to cover by 2 in. Soak overnight. Longer helps.

Drain and rinse. Put back in pot with the onion, garlic, bacon and chilies. Add water to cover by one inch. Bring to a boil, lower heat and simmer for 2-3 hours, or until the beans are tender and most of the liquid is evaporated. Add salt at the end of cooking. If using as a side dish, sprinkle each portion with grated cheese. Serve immediately.

They are even better after being frozen in whatever portions you want.

Refritos

Higher in calories and cholesterol than most bean dishes but sinfully good, especially as an accompaniment to chili dishes and in layered dips or as a topping for tostados or Indian Fry Bread. Great with cornbread, sliced avocados and tomatoes – whatever.

2 Tbs bacon drippings or lard
4 cps Frijoles
2 cups grated ranchero, shredded longhorn or Monterey Jack (I use cheddar.)
½ cup finely chopped green onions

Melt bacon drippings or lard in large, heavy skillet. Add the beans, mashing them with a potato masher or a fork. Cook over low heat until they are thick – about one hour, stirring occasionally and adding water if necessary. Top with onion and cheese.

(Southwest: the Beautiful Cookbook. Recipes by Barbara Pool Fenzl.)

Pan de Mais

Southern style, which means no sugar.

2 cups yellow self-rising cornmeal
2 cups buttermilk
2 eggs
1/2 tsp. soda
4 Tbs. bacon drippings

Preheat oven at 450 degrees. Heat bacon grease in cast iron 10" skillet while mixing ingredients.

Combine meal, buttermilk, eggs and soda. Mix well. Pour half of hot drippings into meal and mix well. Pour into hot skillet. Should sizzle.

Bake for 30 minutes. Yield: 8 servings.