I credit my ability to cook Mexican food to Margaret Wilkes, Annie’s paternal grandmother. On Sunday mornings, we would visit the family home in the Del Rosa neighborhood of San Bernardino. As we crossed the threshold of the back door, we were greeted by Annie’s uncles and the smell of homemade pinto beans and menudo.   

Margaret would clean the tripe on Saturday night and soak the beans in preparation for the family’s Sunday morning breakfast hangout. I could never acquire the taste for her menudo, but the pinto beans, that had been refried, were the best. The following is her secret  to making the best tasting refried beans — bacon fat. As she cooked bacon, she would collect the lard and pour the grease into the collection jar. Add the fat to the beans as needed. 

The bacon fat introduces a rich smoky, meaty flavor and creates a smoother texture to the beans. The addition of lard to pinto beans is a culinary tradition passed down through generations. Although I haven’t mastered the art of soaking and cooking my own pinto beans, using Sun Vista pinto beans comes as close as I can get to Margaret’s. You won’t regret trying this recipe.

Margaret Wilkes – serves 6 to 8

Ingredients

• 1 Can Sun Vista pinto beans (29 oz.)
• 1 C Cheddar cheese 
• 2  Slices of bacon and the fat  
• 1 Garlic clove (optional)

Directions

• In a large skillet, render the fat from the bacon and set aside.  Break bacon into 1” long pieces. 
• Pour the contents of the pinto bean can into a large skillet and add one smashed garlic clove.  
• Cook over medium-high heat until the beans start to bubble.
• Simmer for 15 to 20 minutes, stirring occasionally. 
• When the liquid reduces and the beans smash easily, use a potato masher to smash all the beans.  
• Add the bacon and fat to the beans and cook for another 10 minutes
• Sprinkle the cheeses on top and place into a warm oven to melt and create a gooey goodness.