Frijoles Refritos (Refried Beans)

This recipe originates from the Sunset Mexican Cook Book with some modifications I made to improve the taste. If you like Mexican food and don't own this book, I highly recommend it.

Prep time: 10 minutes plus 12 hours to soak beans
Cooking time: 2.75 hours (or longer)

INGREDIENTS:
2.5 cups (about 1 lb) of dried pinto beans (wash and sort out debris)
Onion ( 1 medium, dice)
1 package of thick bacon cooked (yes...the whole thing...bacon and drippings and all...these are NOT low-calorie beans)
Chicken broth (4 cups)
Cayenne pepper and cajun spice

PREP:
Rinse beans and place in a large bowl with water to cover (cold water). Soak at room temperature at least 12 hours then drain.
Place beans, onion and spices in a large, heavy pan and add enough chicken broth to cover 1 inch. If there is not enough broth to cover 1 inch, add some water.
Bring to a boil.
Reduce heat, cover, simmer until beans are very tender and mash easily (about 2.5 hours).
Add water as needed.
Drain, reserving 1 cup of the liquid.

In a food processor, mash (or whirl) beans and bacon until coarsely pureed (adding cooking liquid as needed). You may have to do this in batches depending on the size of your processor.

Return mix to pan. Cook, stirring constantly, over medium-high heat until fat is absorbed and beans are very hot (about 10 minutes). Season with salt to taste. Makes 6 - 8 servings.

Leftover beans can be frozen and reheated later.