Classic Refried Beans Recipe: Easy & Flavorful

INGREDIENTS

8 ounces dried red, pink or pinto beans (1-1/3 cups) 4‑1/2 cups cold water 1/3 cup plus 1 tablespoon shortening or vegetable oil, divided 1 small white onion, sliced 1‑1/2 teaspoons salt 1 small white onion, finely chopped 1 small clove garlic, minced

PREPARATION:

1. Rinse beans thoroughly in sieve under cold running water, picking out any debris or blemished beans.
2. Place beans, water, 1 tablespoon shortening and sliced onion in 3-quart saucepan. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1-1/2 hours or just until beans are tender, not soft.
3. Stir in salt. Cover and simmer over very low heat 30 to 45 minutes until beans are very soft. Do not drain.*

   *Flavor is improved if beans are prepared to this point, then refrigerated, covered, overnight before completing recipe.

4. Heat remaining 1/3 cup shortening in heavy, large skillet over high heat until very hot. Add chopped onion and garlic. Reduce heat to medium. Cook and stir 4 minutes or until onion is softened.
5. Increase heat to high. Add 1 cup undrained beans. Cook and stir, mashing beans with bean or potato masher.
6. As beans begin to dry, add another 1 cup undrained beans. Cook and stir, mashing beans with bean or potato masher. Repeat until all beans and cooking liquid have been added and mixture is a coarse puree. Adjust heat as needed to prevent beans from sticking and burning. Total cooking time will be around 20 minutes.
7. Beans may be served as a side dish or used as an ingredient for another recipe.

This recipe appears in: Chicken Tostadas  /  Mexican