Refried Beans

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Do not drain.

7. 7

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

8. 8

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

9. 9

   Increase heat to high.

10. 10

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

11. 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. 12

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

13. 13

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

No additional tips available.