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
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saucepan. Add the beans, reduce the heat to a simmer, cover and cook, skimming occasionally, approximately 1 1/2 hours.
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To test for doneness, taste 3 or 4 of the smaller beans. They should be cooked through
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and creamy inside. Mash, along with the liquid in the pot, with a potato masher or
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the back of a wooden spoon until creamy. Heat the lard or other
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fat in a medium saucepan over medium-high heat. Sautй the onions with the salt and pepper until
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golden brown, about 10 minutes. Add the mashed beans and continue cooking, stirring occasionally, until the
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liquid evaporates and the beans form a mass that pulls away from the sides
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and bottom of the pan, about 10 minutes. Serve immediately. Refried beans can be kept in
Refried Pinto Beans
the refrigerator 3 or 4 days and reheated in a covered casserole in a 350
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degree oven.
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