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Refried Beans (Frijoles)
1 pound dried pinto beans, rinsed and picked over
6 cups water
2 onions, chopped
2 cloves garlic, peeled and minced
2 teaspoons salt
1⁄2 cup butter
The night before or at least 8 hours prior to cooking the beans, pour them into a large pot and cover with cold water 3 inches above the beans; remove any beans that float to the top. Cover and set aside at room temperature for at least 8 hours or overnight.
Drain and rinse the soaked beans, and transfer them back to the pot. Cover with the water and add the onion and garlic. Cook 21⁄2 hours, or until beans are soft. Remove from the heat and drain, reserving the cooking water. Mash beans well with a potato masher. Add salt and some of the cooking water to make a smooth consistency.
Melt the butter in a large skillet over medium heat, and add the beans. Cook, mashing and stirring, until butter is incorporated and beans are smooth. Makes 6 servings
Pork Chop ’n’ Bean Bake
1 tablespoon vegetable oil
8 boneless or bone-in pork chops, 1⁄2 inch thick
salt and pepper
3 cans (15 ounces each) pork and beans
1 onion, chopped
1 green bell pepper, chopped
3⁄4 cup ketchup
1⁄4 cup barbecue sauce
1⁄4 cup brown sugar
1 tablespoon yellow mustard
1⁄8 teaspoon cayenne pepper
Preheat oven to 350 degrees and grease a Dutch oven or large casserole dish.
Heat the oil in a large skillet and brown the chops on both sides, in batches if necessary. Season with salt, pepper, and garlic powder to taste; drain and reserve.
In a large bowl, mix together the pork and beans, onion, bell pepper, ketchup, barbecue sauce, brown sugar, mustard, and cayenne. Pour half of the bean mixture in the Dutch oven, and arrange the pork chops on top. Top with remaining bean mixture.
Bake, covered, for 45 minutes. Uncover and continue baking for 30 more minutes, or until chops are tender. Makes 8 servings.