Rick Baylesswell-Fried Beans

A busy life and the need for real food. Sick of frozen dinners and cereal. Yes, these have been my “go to” meals. Sad, but true. I’m just too busy and I know I’m not the only one, so I am turning to the big www for ideas.

subheading: IF YOU’RE COOKING BEANS FROM SCRATCH:

1 pound (about 2 generous cups) dry beans (any color you wish, from black to red, tan, white or speckled)

2 tablespoons vegetable oil or rich-tasting pork lard (or even bacon drippings or fat rendered from chorizo sausage)

1 medium white onion, roughly chopped

1 large sprig fresh epazote (optional but delicious-especially with black beans)

salt

subheading: FOR MAKING FRIJOLES REFRITOS:

¼ cup (or more, for richer beans) vegetable oil, rich-tasting pork lard or bacon drippings

1 medium white onion, chopped into ¼-inch pieces

4 large garlic cloves, peeled and finely chopped

6 to 7 cups cooked beans with their liquid OR 4 15-ounce cans beans, undrained

salt

Directions at rickbayless.com

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