I ccouldn't concentrate yesterday, certainly not enough to follow a recipe that isn't written down but that resides only in my head. If I were a nail biter all I would have left were the quicks, but I am not, so we are safe.
Refried Bean Prep
Prep: Grab a 4 lb bag of pinto beans, you can start with 2 lbs if 4 seems like too much. Rinse thoroughly. Check for and discard any dirt, rocks, cracked or shriveled beans.
Soak: Place beans in a pot or two to soak and cover with water for 12 hours at room temperature, beans will double in size so please leave room for expansion. If you don't have 12 hours for soaking go ahead and prep them as described above then place them in a pot or two, leaving room for them to double in size. Place the pot(s) on the stove and bring to a boil, turn off the burner and cover for 4 hours.
I am headed to the kitchen to put my beans on a for a quick soak right now, let's meet back in about 4 1/2 hours or so. In the mean time take a pound of bacon out of the freezer to defrost. If you want to get ahead of the game and fry your bacon while your beans soak go ahead, but don't dump the grease! Save it! Bacon grease is precious stuff in this recipe.
And if you are a vegetarian and were with me up until this point I am sorry to say that I got nothing for ya on this one.
