Refried Pinto Beans
(from Cera82v’s recipe box)
Always let them cool entirely, stirring them in the pot from the bottom up or transferring to a shallow pan so the steam is released, before refrigerating or freezing. Otherwise they spoil quite quickly.
Source: Mesa Mexicano, Mary Sue Milliken and Susan Feniger
Categories: Beans, Pinto Beans
Ingredients
- 2 cups pinto beans, washed and picked over
- 2 quarts water
- 2/3 cup lard
- 1 large onion, diced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
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Bring the water to a boil in a medium saucepan. Add the beans, reduce to a simmer, cover and cook, skimming occasionally, approximately 1 1/2 hours. To test for doneness, taste 3 or 4 of the smaller beans. They should be cooked through and creamy inside. Mash, along with the liquid in the pot, with a potato masher or the back of a wooden spoon until creamy.
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Heat the lard or other fat in a medium saucepan over medium high heat. Saute the onions with the salt and pepper until golden brown. about 10 minutes. 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. Serve immediately. Refried beans can be kept in the refrigerator 3 or 4 days and reheated in a covered casserole in a 350F oven.