- 8 ounces dry beans (I prefer pink beans, but you can use pinto, kidney, navy, etc.)
- 1 cup finely chopped onion
- 1/3 cup (or more) bacon drippings
- Grated mild, white cheese, to taste (I like at least 1/2 cup of Monterey Jack or Queso Quesadilla)
- Salt, to taste
- Chipotle adobo sauce, to taste (optional); you can also use chopped jalapeno or other hot pepper
- One recipe frijoles refritos (see above)
- 12 corn tortillas (you can fry them yourself, or buy them pre-fried)
- Chopped toppings: lettuce, onion, bell pepper, tomato, avocado, grated cheese
1. Place dry beans in stock pot and cover with at least 2 inches of cold water. Bring beans to a boil on high heat, then lower heat to medium and simmer, partly covered, until they're almost tender (about one hour for pink beans).
2. Add the finely chopped onion and simmer for another 5 minutes, then remove pan from the stove. Drain off any excess water and mash the beans in the pot.
3. Return the pan to a low heat and stir in the bacon drippings. If the beans are able to absorb more than 1/3 cup drippings without building up a layer of oil on top, feel free to add more. More drippings=more flavor.
4. Add grated cheese and salt, to taste. I also add a couple teaspoons of adobo sauce from canned chipotles to give my beans a little kick. I prefer the smoky flavor of adobo sauce over jalapeno peppers, but jalapenos work, too.
5. Spread on fried corn tortillas and add your favorite toppings for delicious tostadas. Store any leftovers in the refrigerator, then reheat them in the microwave, or fry in a pan for another meal.