Refried Black Beans

1. 1

   In a large pot, place the beans and water and bring to a boil.

2. 2

   Cover, reduce to a simmer and cook 1 hour, or until tender and creamy in the centers.

3. 3

   Crush the beans in their liquid with a potato masher or the back of a wooden spoon.

4. 4

   In a large saucepan, heat the lard or other fat over medium heat.

5. 5

   Saute the onions with the salt until golden, about 20 minutes.

6. 6

   Add the beans and liquid and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes.

7. 7

   Serve immediately.

8. 8

   Refried beans can be kept in the refrigerator 3 or 4 days and reheated in a covered casserole in a 350 degree oven.

No additional tips available.