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1
Sort and wash beans carefully.
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2
The bag of dried pintos may have small pebbles, so be sure to sort those out.
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3
Dont' want to break a tooth!
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4
Place beans in a large pot and add cold water to cover by at least two inches.
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5
Bring to a boil, drain and add new water to cover by at least four inches.
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6
Add the onion and the garlic, bring to a boil.
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7
Season with salt and reduce to a simmer.
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8
Place lid over the pan, leaving a small bit of edge uncovered to let steam escape.
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9
Cook beans until tender, at least a few hours.
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10
The onion and garlic will probably fall apart while cooking.
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11
Monitor to make sure they don't go dry.
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12
Drain beans BUT RESERVE THE LIQUID!
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13
In a large cast iron skillet, melt the lard (or vegetable oil) then add the corn tortilla and the chile pods.
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14
Fry the tortilla until dark brown but not burned.
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15
The chiles should also be fried until brown but not burned.
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16
Remove from pan and discard.
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17
Carefully add the drained beans a little at a time.
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18
It WILL splatter at first.
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19
Mash them with a potato masher as you go, adding some of the cooking liquid so that they remain a bit soupy.
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20
Once all the beans are in and mashed, keep them over a medium-low flame, stirring frequently.
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21
A wooden paddle or spoon works best.
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22
Refry until the beans have lost some of their liquid.
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23
You will notice that the beans will pull away from the sides and bottom of the pan looking a little dry.
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24
That's good!
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25
Just keep stirring and scraping the sides and bottom until you have the right consistency.
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26
This will take at least 20 minutes to half an hour for really GOOD refried beans.
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27
Adjust seasoning and serve.
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28
NOTE: How soupy or dry the end product is is a matter of taste.
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29
We like ours so that when put on the plate, they will spread but not be runny.
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30
HEALTHY OPTION: You can serve these without refrying them.
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31
After Step #7, adjust the salt seasoning and serve the beans and cooking liquid in small bowls with finely chopped onion and cilantro.
