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1
Rinse beans thoroughly in sieve under cold running water, picking out any debris or blemished beans.
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2
Place beans, water, 1 tblspn shortening and sliced onion in 3Ltr saucepan. bring to a boil over high heat. Reduce heat to low. Cover and simmer one and a half hours or just until beans are tender, not soft. (Not necessary with canned beans, here is where you save time). The onion cooks properly even in the shorter time, I cooked the beans like this for about 30 minutes.
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3
Stir in salt, Cover and simmer over very low heat 30 to 45 minutes until beans are very soft. Do not drain.
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4
(Flavour is improved if beans are prepared to this point, then refrigerated, covered, overnight before completing recipe.).
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5
Heat remaining 1/3 cup shortening in heavy large skillet over high heat until very hot. Add chopped onion and garlic. Reduce heat to medium. Cook and stir 4 minutes or until onion is softened.
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6
Increase heat to high. Add 1 cup undrained beans. Cook and stir, mashing beans with bean or potato masher.
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7
As beans begin to dry, add another 1 cup undrained beans. Cook and stir, mashing beans with bean or potato masher. Repeat until all beans and cooking liquid have been added and mixture is a coarse puree. adjust heat as needed to prevent beans from sticking and burning. Total cooking time will be around twenty minutes.
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8
Beans may be served as a side dish, or used as an ingredient in another recipe.
