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1
Soak beans according to package directions; drain.
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2
Heat oil in stock pot or dutch oven over medium-high heat.
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3
Add salt pork; cook 2 minutes, until browned.
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4
Reduce heat to medium; add onions and chile and cook 4 minutes.
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5
Add garlic and cook 1 minute.
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6
Add drained beans, water and cumin seed.
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7
Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes.
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8
Add salt and continue to cook 25 to 35 minutes more, until tender.
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9
(Can be made ahead. Cool. Transfer to large microwaveproof container. Cover and refrigerate overnight. To reheat: Microwave on high 10 minutes, stirring once after 5 minutes, until heated through.) Makes 7 cups.
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10
Refries Beans (frijoles refritos):
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11
Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat.
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12
Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned.
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13
Add 2 teaspoons finely chopped garlic and cook 30 seconds.
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14
Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet.
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15
(Or, microwave 2 cups refrigerated beans and 1/3 to 1/2 cup bean liquid on High, 2 to 3 minutes, until room temperature, and add to skillet).
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16
Mash beans and liquid coarsely with back of wooden spoon or potato masher.
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17
Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed.
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18
Transfer beans to a food processor.
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19
Process just until smooth.
