Hi Folks, This is one of my favorite ways to use ancho chilies. Ancho Refried beans Ingredients: •2 cups uncooked pinto beans (Or black beans if you prefer them) •2 sprigs epazote (if available) •1/2 cup bacon drippings or lard •4 garlic cloves made into paste with 1 T Kosher salt or mince very fine. •6-8 dried ancho chilies •salt to taste Preparation: Rinse beans and check for debris. Place beans in a large pot and fill with water (approximately 8 cups.) Let beans soak overnight. Add epazote. Bring beans to a boil, and then reduce to a slow simmer for 1.5-2 hours. If water level gets low, add more water. When beans are soft but still firm, remove epazote sprigs and drain them while retaining about 2 cups of the broth. Prepare a large skillet by heating drippings or lard over medium heat. (bring the oil just to the smoke point.) Cook the ancho chilies until blackened and the oil has turned red. Remove the chilies with tongs allowing the oil to drip back into pan. (I retain the cooked peppers and grind them up for use in mole sauce) Add in about 2 cups of beans and the garlic, stir constantly with a wooden spatula scraping the bottom clean as you go to avoid burning. As the beans start to get soft add in another cup and continue to stir. If the mixture seems too thick, add some of the cooking liquid from the beans. Continue to add beans and stir adding liquid as necessary until the whole batch of beans is in the pot. Continue to cook until the beans “look” like refried beans to you. (Note: This is a very subjective point and it really depends on how you are going to use the beans. Since you are on this forum you will most certainly understand my point here.) Note: I grow Poblano peppers in my garden and dry them. They are then called Ancho peppers. They are much better than what you can buy in most stores. Try your local farmers market as well. Or grow them and dry yourself. They do great in a planter or pots. That way you also get to make chili rellenos with the fresh peppers. Enjoy, Richard Hudgins
