Refried Beans

Name: Refried Beans
Ingredients: 3 tablespoons lard or extra-virgin olive oil; 1/2 medium white onion, cut into thin slices (about 2/3 cup); 8 ounces (about 1 1/4 cups) rio zape, anasazi, flor de junio or pinto beans, soaked then cooked (see related recipe for Pressure-Canned Beans); 1 cup reserved bean cooking liquid; Sea salt

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Servings: 6

Author : Adapted from "Heirloom Beans, " by Steve Sando and Vanessa Barrington (Chronicle, 2008)

Ingredients

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3 tablespoons lard or extra-virgin olive oil1/2 medium white onion, cut into thin slices (about 2/3 cup)8 ounces (about 1 1/4 cups) rio zape, anasazi, flor de junio or pinto beans, soaked then cooked (see related recipe for Pressure-Canned Beans)1 cup reserved bean cooking liquidSea salt

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Instructions

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Step 1

1 Melt the lard or oil in a large, heavy skillet over medium heat

Step 2

2 Add the onion and cook for about 10 minutes, until it is soft and fragrant

Step 3

3 Add the beans along with about 1/2 cup of their cooking liquid and 1/2 teaspoon of salt

Step 4

4 Cook the beans for about 15 minutes; use a potato masher to incorporate them into the onion during that time

Step 5

5 The longer the beans cook, the smoother, richer and better they will be

Step 6

6 You may need to add more cooking liquid if the beans become too dry

Step 7

7 The beans will be done when they are smooth and thick with a bit of bean texture; the onions will have disappeared, and a spoon run through the beans will leave a trail

Step 8

8 Season with more salt as needed