Refried Beans

 

Here is Maria's basic recipe for Refried Beans

1 lb. pinto beans - rinsed and sorted
1/4 onion - diced
Salt to taste
1 c. oil or lard (Maria thinks the lard gives a better flavor than the oil, but I haven't gone there)

Place beans in bottom of large pot and fill 3/4 full with water. Add onion and bring to a boil. Allow to cook (boiling) for two hours or until soft. Once soft, add salt to taste.

In a separate large pan heat oil/lard on high until it is very hot (this is key). Strain cooked beans into a separate bowl or pan, but reserve the juices/bean broth. Once the oil is very hot, quickly drop beans (no liquid) into hot oil and cover with a lid. Allow to boil for 2 minutes. Remove lid and stir. Using the bottom of a glass or strong cup begin to gently mash the beans as they continue to cook - take care not to burn yourself on pan sides or bottom.

 

Add juice if necessary - adjusting the viscosity according to your personal preferences. These beans may be slightly chunkier than processed and prepared refried beans. If a smoother texture is desired, after straining beans, blend, adding liquid as needed, then add to hot oil and stir and cook until incorporated.

 

Note that beans generally thicken as they cool.