Refried Beans

• 1-1/3 cups (325 ml) dried black or pinto beans (sort and wash well)
• 4-1/2 cups (1050 ml) cold water
• 1/3 cup (80 ml) plus 1 tbsp (15 ml) lard or oil
• 1 small white onion, sliced
• 1-1/2 tsp (7 ml). salt
• 1 small white onion, finely chopped
• 1 small clove garlic, minced
• grated Monterey jack cheese
• tortilla chips

1. Combine beans, water, 1 Tbs (15 ml).
2. lard or oil and sliced onion in 3-quart heavy saucepan.
3. Heat on high to boiling; reduce heat to very low.
4. Simmer, covered, until beans are tender but not soft, about 1-1/2 hours.
5. Stir salt into beans; continue cooking, covered, over very low heat until beans are very soft, 30-45 minutes longer.
6. Do not drain.
7. Heat remaining lard or oil in heavy 10 inch skillet over high heat until very hot.
8. Add chopped onion and garlic; saute over medium heat until soft, about 4 minutes.
9. Increase heat to high.
10. Immediately add 1 cup (225 ml) undrained beans; cook and stir while mashing beans with bean or potato masher.
11. 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.
12. Adjust heat to prevent beans from sticking and burning; total cooking time about 20 minutes.
13. Transfer beans to serving dish; sprinkle with grated Monterey jack cheese and serve with chips.

black, cold water, lard, white onion, salt, white onion, clove garlic, cheese, tortilla chips

Taken from online-cookbook.com/goto/cook/rpage/000E03 (may not work)