Source:

Teresa

Serves/Makes:About 2 cups

Ingredients

• 1-1/3 cups (325 ml) dried black or pinto beans (sort and wash well)
• 4-1/2 cups (1050 ml) cold water
• 1/3 cup (80 ml) plus 1 tbsp (15 ml) lard or oil
• 1 small white onion, sliced
• 1-1/2 tsp (7 ml). salt
• 1 small white onion, finely chopped
• 1 small clove garlic, minced
• grated Monterey jack cheese
• tortilla chips

Preparation

• Combine beans, water, 1 Tbs (15 ml). lard or oil and sliced onion in 3-quart heavy saucepan.
• Heat on high to boiling; reduce heat to very low.
• Simmer, covered, until beans are tender but not soft, about 1-1/2 hours.
• Stir salt into beans; continue cooking, covered, over very low heat until beans are very soft, 30-45 minutes longer.
• Do not drain.
• Heat remaining lard or oil in heavy 10 inch skillet over high heat until very hot.
• Add chopped onion and garlic; saute over medium heat until soft, about 4 minutes.
• Increase heat to high.
• Immediately add 1 cup (225 ml) undrained beans; cook and stir while mashing beans with bean or potato masher.
• 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.
• Adjust heat to prevent beans from sticking and burning; total cooking time about 20 minutes.
• Transfer beans to serving dish; sprinkle with grated Monterey jack cheese and serve with chips.

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