Take a large bag of beans and put into a pot of cold water and soak for a bit, make sure there is a lot of water for the beans to soak up!
Render 1 lb (or more!) chopped bacon in a skillet. Add about 3 cups diced onion, 2 partially seeded diced serrano peppers, cayenne pepper, salt and pepper into the bacon and bacon fat and let veggies soak up the goodness.
Combine beans, fresh water and the bacon mixture into a large pot and bring to a boil then simmer until beans are soft, keep enough liquid in there to keep it soupy.
At this point make some chili and cheese corn bread and enjoy your bean soup.
Store leftover beans in the fridge overnight.
Take about 1/2 cup of bacon fat and melt in a sauce pot. Once the fat is hot add in about 3 – 4 cups of cold beans. Mash beans until mixture is warm and smooth, add cheese if desired, simmer until thick. Serve warm.
Using bacon fat instead of lard as well as chunks of bacon gives a really nice bacon flavor to the refried beans and goes great with any creation but we tried it first as a 7 layer dip yum!!!
Categorized in: Bacon Recipes