Refried Pinto Beans
Serving Size : 4
Ingredients for prepare Refried Pinto Beans
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | quarts | water |
| 2 | cups | pinto beans - washed, picked over |
| 2/3 | cup | lard - or |
1/3 cup ea unsalted butter and olive
oil
refried pinto beans |
| 1 | large | onion - diced |
| 1 | teaspoon | salt |
| 1/2 | teaspoon | freshly-ground black pepper |
recipe Refried Pinto Beans
Bring the water to a boil in a medium saucepan. Add the
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beans, reduce the heat to a simmer, cover and cook, skimming occasionally, approximately 1 1/2 hours. To test
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for doneness, taste 3 or 4 of the smaller beans. They should be cooked through and creamy
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inside. Mash, along with the liquid in the pot, with a potato masher or the back of
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a wooden spoon until creamy. Heat the lard or other fat in a medium saucepan over medium-high heat. Sautй the
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onions with the salt and pepper until golden brown, about 10 minutes. Add the mashed beans and continue
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cooking, stirring occasionally, until the liquid evaporates and the beans form a mass that pulls away from the sides and
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bottom of the pan, about 10 minutes. Serve immediately. Refried beans can be kept in the refrigerator 3 or
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4 days and reheated in a covered casserole in a 350 degree oven.
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