(Frijoles Refritos)
- 8 oz. (1-1/3 cups) dried black or pinto beans (sort and wash well)
- 4-1/2 cups cold water
- 1/3 cup plus 1 Tbs. lard or oil
- 1 small white onion, sliced
- 1-1/2 tsp. salt
- 1 small white onion, finely chopped
- 1 small clove garlic, minced
- tortilla chips
Combine beans, water, 1 Tbs. lard or oil and sliced onion in 3-quart heavy saucepan. Heat on high to boiling; reduce heat to very low. Simmer, covered, unst 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 med. heat until soft, about 4 minutes. Increase heat to high. Immediately add 1 cup undrained beans; cook and stir while mashing beans with bean or potato masher. As beans begin to dry, add another cup beans; cont. mashing and cooking until all beans and liquid have been added and mixture is coarse puree. Adjust heat to prevent beans from sticking and burning; total cooking time about 20 minutes.
Transfer beans to serving dish; sprinkle with grated Monterey jack cheese and serve with chips. Makes about 2 cups.
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