Refried Beans (frijoles refritos)
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Refried Beans (frijoles refritos)
1-1/3 cups (8 ounces) pinto beans (sort and wash well)
4-1/2 cups cold water
1/3 cup plus 1 Tbsp lard or oil
1 small white onion, sliced
1-1/2 tsp salt
1 small white onion, finely chopped
1 small clove garlic, minced
Combine beans, water, 1 Tbsp lard or oil and sliced onion in a 3 quart heavy saucepan. Heat on high to boiling; then reduce heat to 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" skillet over high heat until very hot. Add chopped onion and garlic; saute over medium heat until soft, but not browned. Increase heat to high; and immediately add 1 cup undrained beans; cook and stir while mashing beans with a 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 is about 20 minutes.
Transfer beans to serving dish; sprinkle with grated Monterey Jack cheese. Makes about 2 cups.
