Mexican Refried Beans

Mexican Refried Beans

2 C. dry Pinto Beans

7 C. water or more as needed

2 t. lard or peanut oil

1 C. onion chopped

2 garlic cloves

1 t. chili powder

1 t. salt

Pick thru the beans watching for gravel and grit. Rinse them and put them in a pot covered with water overnight. Drain beans.

Put in a stockpot or dutch oven and add the water. Bring to a boil and then turn down to medium heat, add onions, oil and garlic. Stir beans often and cook for about 1 1/2 hours until beans are tender. Add water as needed. Add the chili powder and salt. The beans are done when the are soft and creamy. Cool.

To make refried beans:

Add 2 T. lard or peanut oil to a skillet, add 2 more minced garlic cloves. Add 3 C. of the beans and mash. Add 1 C. of the bean liquid until you reach a fairly smooth and moist consistency.

Top with cheese if desired.

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