REFRIED BEAN CROSTINI

FOR THE REFRIED BEANS:
1 cup dried pinto beans, soaked overnight and drained, as per package directions
2 strips bacon
1 teaspoon salt
2 tablespoons olive oil
1/2 cup minced onion
1 tablespoon minced garlic
1/2 cup seeded and minced green bell pepper
1/2 teaspoon minced seeded jalapeno pepper, or more to taste
FOR THE CROSTINI:
12 thick slices French of Italian bread (about 1 1/2 inches thick)
3 tablespoons grated Monterey Jack cheese
3 tablespoons minced fresh cilantro

TO PREPARE THE REFRIED BEANS:
Place the beans (that have been soaked and drained), bacon, and salt in a medium pot. Cover the beans with about 2 inches water and cook at a low boil over medium-low heat for 1 hour, or until the beans are tender. Be sure to check the water periodically. If it is below the level of the beans, add more water.

Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.

Add the green pepper and jalapeno and continue cooking until the green pepper is soft. Drain the beans. Add the cooked beans and mash them into the vegetable mixture with a fork until they are quite smooth. Add salt to taste. The beans are ready when they begin to pull away from the sides of the pan.

TO PREPARE THE CROSTINI:
Toast the bread lightly. Spread the pinto beans on top of each slice. Decorate half of the crostini with the Jack cheese and half with the cilantros. Serve right away.

Servings: 4
Adapted from source: At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley by Eugenia Bone