Refried Black Beans

Oxmoor House
6 servings


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1 pound dried black beans
5 slices bacon, cut into 3-inch pieces
1 green onion, chopped
1 teaspoon chopped fresh parsley
1 clove garlic, minced
1 1/2 teaspoons salt
1 quart water
2 tablespoons bacon drippings


Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain.

Combine beans, bacon, onion, parsley, garlic, salt, and 1 quart water in a large Dutch oven. Bring to a boil. Reduce heat; cover and simmer 45 minutes or until beans are tender. Mash bean mixture.

Melt bacon drippings over low heat in a heavy skillet. Add bean mixture; cook over medium heat 10 minutes or until mixture becomes dry. Serve hot.

Created date

February 2010