Refried Black Beans
(from Cera82v’s recipe box)
Do not reduce the quantity of fat in these recipes for frying beans: It is the absolute minimum necessary to mash the beans to the proper lush consistency. Refried bean freeze well.
Source: Mesa Mexicano, Mary Sue Milliken and Susan Feniger
Categories: Beans, Black Beans
Ingredients
- 2 cups dried black beans, washed and picked over
- 7 1/2 cups water
- 3 tablespoons lard or vegetable oil
- 1 large onion, diced
- 1 1/2 teaspoons salt
Directions
-
Place the beans and water in a large pot and bring to a boil. Cover, reduce to a simmer and cook 1 hour, or until tender and creamy in centers. Crush the beans in their liquid with a potato masher or the back of a wooden spoon.
-
Heat the lard or other fat in a large saucepan over medium heat. Saute the onions with the salt until golden, about 20 minutes. 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. Serve immediately. Refried beans can be kept in the refrigerator 3 to 4 days and reheated in a covered casserole in a 350F oven.