Freshly rendered lard is the traditional fat for refried beans. Look for it at Latin American markets.
Recipe information
Yield
4 servings (about 2 cups)
Ingredients
Preparation
Step 1
In a heavy pan over medium heat, melt: 3 or 4 tablespoons nonhydrogenated lard.
Step 2
When hot, add: 1/2 medium onion, diced.
Step 3
Cook the onion until soft, about 7 minutes. Add: 2 cups cooked pinto or black beans, 1/4 cup bean cooking liquid, Salt.
Step 4
Cook for a few minutes. Mash the beans with a bean or potato masher. Add more bean cooking liquid if needed: the consistency should be a little on the thin side, because the mashed beans will thicken as they sit. Taste for salt and serve.
Variations
Step 5
Lard or bacon fat is very tasty in these beans, but olive oil can be used instead.
Step 6
Two or three chopped garlic cloves may be added to the cooked onions a minute before adding the beans.
