Salt
Wash beans well, cover with water and soak overnight. Drain. Put beans, water, garlic and salt pork—but not salt—in a large heavy kettle. Cover tightly, bring to a boil, and simmer for about 1½ hours or until the beans are tender but not mushy. Add boiling water during the cooking if necessary and stir occasionally. When the beans are done, remove lid, turn up heat and cook until all liquid has been absorbed. Add salt to taste.
FRIJOLES REFRITOS
Many people think that beans are at their best on the second day, when they are served as refried beans. Philomena, who has a well-known restaurant of the same name in Los Alamos, recommends this classic method. To 2 tablespoons bacon drippings add 2 cups day-old cooked pinto beans. Use a potato masher for mashing and stirring beans as they fry. When beans are thoroughly hot, add 4 cup grated cheddar or jack cheese. Continue stirring until cheese has melted. Serve hot. Some New Mexicans also like to fry a small minced onion in the fat before adding the beans. Whatever method you use the resulting dish is delicious.
CLASSIC NEW MEXICO RED ENCHILADAS
12 blue corn tortillas
⅓ cup vegetable oil
3-4 cups red chile sauce (see [page 17])
3 cups grated longhorn cheese