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Refried Beans
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Serves/Makes:About 2 cups

  • 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
  • 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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