Refried Black Beans
Mexican
2 cups drived black beans, washed and picked over
7 1/2 cups water
3 tablespoons lard or vegetable oil or 1 1/2 tablespoons each unsalted butter and oil
1 large onion, diced
1 1/2 teaspoon salt
Do not reduce the quanity of fat in the these recipes for frying beans: it is the absolute minimum necessary to mash the benas to the poper lush consistancy. Refried beans freeze well.

Place the beans and water in a large pot and bring to a boil. Cover, reduce to a simmer and cook 1 hour, or until tender and creamy in the centers. Crush the beans in their liquid wth a potato masher or the back of a wooden spoon.

Hea the lard or other fat in a large saucepan over medium heat. Saute the onions with the salt until golden, about 20 minutes. Add the beans and the liquid and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and the sides of the pan, about 15 minutes. Server immediatly. Refired beans can be kept in the refridgerator 3 or 4 days and reheated in a covered casserole in th 350 deg F oven.
 
Mesa Mexicana
 
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