It’s getting pretty weird out there for just about everyone in the world. In our area, we are finally seeing signs of the awareness of this treacherous virus. The most promising of those signs came a couple days ago as cars driving around the dirt roads with speakers blaring warnings that cases have been detected in Cabo and suggestions to shelter in place. Non-essential businesses are being ordered to close, although the message did not come with a definition of non-essential. Construction seems to progressing like normal but the local cell phone shop and our laundry place are definitely closed. We were kind of regretting never purchasing a clothes washer, so we ordered one. We’ll see if/when it arrives!

I know you are all getting inundated with COVID news so, as promised here is another pantry recipe that is a staple in our house. Our Instapot makes these beans easy and quick, but you can certainly cook them on a low simmer on the stove, just watch the water/broth level.

traditional-ish refried beans

These are very typical of Mexican refried beans with a bit of added fragrance from bay leaves. You may be pondering it, but I wouldn’t skip the lard at the end, that’s what makes them so damn tasty! Bacon grease works equally well.

• 2c dried pinto or black beans
• 7 c liquid/broth (I use 4c chicken broth and 3c water)
• 1/4 white or yellow onion
• 2 cloves garlic, peeled
• 2 tsp ground coriander
• 1/2 tsp ground cumin
• 2 california bay leaves (or 1 mediterranean)

• 1-2 tbsp lard or bacon grease
• 1/2 – 1 cup broth or water
• Salt to taste

Rinse the dry beans discarding any discolored or malformed beans. Add to a pressure cooker with the broth/water – no need to soak the beans. Trim the root end and any tough outer leaves from the onion and add it, garlic and spices to the pressure cooker.

Cook as directed for beans. I do medium pressure for 1 hour. When beans are finished, let sit for 10 min before releasing pressure and then strain and wash them well. Discard the bay leaves and add remainder to a blender or just put them back in the pressure cooker pot if you have a hand blender. Add the lard and blend, adding water or broth to reach your desired consistency. Season to taste with salt. I use at least a couple teaspoons of kosher.