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.