Refried Pinto Beans

1. 1

   Bring the water to a boil in a medium saucepan.

2. 2

   Add the beans, reduce the heat to a simmer, cover and cook, skimming occasionally, approximately 1 1/2 hours.

3. 3

   To test for doneness, taste 3 or 4 of the smaller beans.

4. 4

   They should be cooked through and creamy inside.

5. 5

   Mash, along with the liquid in the pot, with a potato masher or the back of a wooden spoon until creamy.

6. 6

   Heat the lard or other fat in a medium saucepan over medium high heat.

7. 7

   Saute the onions with the salt and pepper until golden brown, about 10 minutes.

8. 8

   Add the mashed beans and continue cooking, stirring occasionally, until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes.

9. 9

   Serve immediately.

10. 10

    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.