Refried Beans

Name: Refried Beans
Ingredients: 1-1/3 cups (325 ml) dried black or pinto beans (sort and wash well); 4-1/2 cups (1050 ml) cold water; 1/3 cup (80 ml) plus 1 tbsp (15 ml) lard or oil; 1 small white onion, sliced; 1-1/2 tsp (7 ml). salt; 1 small white onion, finely chopped; 1 small clove garlic, minced; grated Monterey jack cheese; tortilla chips

9 ingredients

13 steps

Ingredients

1-1/3 cups (325 ml) dried black or pinto beans (sort and wash well)
4-1/2 cups (1050 ml) cold water
1/3 cup (80 ml) plus 1 tbsp (15 ml) lard or oil
1 small white onion, sliced
1-1/2 tsp (7 ml). salt
1 small white onion, finely chopped
1 small clove garlic, minced
grated Monterey jack cheese
tortilla chips

Directions

1

Combine beans, water, 1 Tbs (15 ml).
2

lard or oil and sliced onion in 3-quart heavy saucepan.
3

Heat on high to boiling; reduce heat to very low.
4

Simmer, covered, until beans are tender but not soft, about 1-1/2 hours.
5

Stir salt into beans; continue cooking, covered, over very low heat until beans are very soft, 30-45 minutes longer.
6

Do not drain.
7

Heat remaining lard or oil in heavy 10 inch skillet over high heat until very hot.
8

Add chopped onion and garlic; saute over medium heat until soft, about 4 minutes.
9

Increase heat to high.
10

Immediately add 1 cup (225 ml) undrained beans; cook and stir while mashing beans with bean or potato masher.
11

As beans begin to dry, add another cup beans; continue mashing and cooking until all beans and liquid have been added and mixture is a coarse puree.
12

Adjust heat to prevent beans from sticking and burning; total cooking time about 20 minutes.
13

Transfer beans to serving dish; sprinkle with grated Monterey jack cheese and serve with chips.