Refried Beans

• 3 or 4 tablespoons nonhydrogenated lard
• 1/2 medium onion, diced
• 2 cups cooked pinto or black beans
• 1/4 cup bean cooking liquid
• Salt

1. In a heavy pan over medium heat, melt: 3 or 4 tablespoons nonhydrogenated lard.
2. When hot, add: 1/2 medium onion, diced.
3. Cook the onion until soft, about 7 minutes.
4. Add: 2 cups cooked pinto or black beans, 1/4 cup bean cooking liquid, Salt.
5. Cook for a few minutes.
6. Mash the beans with a bean or potato masher.
7. 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.
8. Taste for salt and serve.
9. Lard or bacon fat is very tasty in these beans, but olive oil can be used instead.
10. Two or three chopped garlic cloves may be added to the cooked onions a minute before adding the beans.

nonhydrogenated lard, onion, pinto, bean cooking liquid, salt

Taken from www.epicurious.com/recipes/food/views/refried-beans-387196 (may not work)