Tex-Mex StyleRefried Beans

1 cup dried pintos beans

1 tbsp adobo powder

6 cups of beef broth.

2 shallots, diced

1/4 cup bacon fat

½ cup cooking broth, or more

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The night before you make this dish, soak your dried beans in a bowl with cold water and the adobo. Refrigerate it overnight.

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When you're ready to cook, rinse the beans and put in a large pot. Cover with beef broth and bring to the boil. Once boiling, reduce heat to a simmer and cook until tender, 2-3 hours.

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In a heavy-bottomed pan, slowly cook your shallots until caramelised. Add your bacon fat, the cooked beans, and 1/2-1 cup of the cooking water from the beans. Bring to the boil, and then reduce to a simmer. Mash the beans as they cook, and then remove from heat.

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Serve hot, with a bit of shredded cheese and chopped tomatoes on top.