The history behind one recipe developers dad's refried beans.
When I was little, every Sunday afternoon we’d go to grandma's house. She’d open the front door and we were greeted with a kiss and the smell of pinto beans and Mexican rice. I would run into the kitchen where what seemed like hundreds of perfectly round flour tortillas stood ready for our family dinner. She had a tall, shiny, sliver pot with black plastic handles that were slightly melted from years and years of use.
When my dad retired, he took over bean duty from my mom. He uses that same giant silver pot that sat on my grandmother's stove when he was growing up. And now I’m the one that gets chased away from the beans when I start pulling the pork out of the pot. So when I need my bean fix, I go home or call my dad for the recipe. Unlike my grandma’s beans, his are always refried.He keeps a crock next to the stove and when he fries bacon in the morning, he saves the drippings and uses that to fry the beans. As if that weren’t enough deliciousness, there’s salt-cured belly cookedI called my dad the day of the video shoot, scribbled down the recipe and made his beans here in theTest Kitchen.
A few months later, food director Carla Lalli Music texted me on July 4th morning wanting the recipe to make for her family picnic. We knew it was time to publish the recipe online.The beans I put on my favorite bean-chorizo-salsa breakfast taco. The beans I have to have every time I go home. The beans that are now “quart-ed” up and frozen at work in case I need a little taste of home up here in NYC.
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