Freshly rendered lard is the traditional fat for refried beans. Look for it at Latin American markets.

　　

Ingredients

4 servings (about 2 cups)

　　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

　　

Step 1

In a heavy pan over medium heat, melt: 3 or 4 tablespoons nonhydrogenated lard.

　　

Step 2

When hot, add: 1/2 medium onion, diced.

　　

Step 3

Cook the onion until soft, about 7 minutes. Add: 2 cups cooked pinto or black beans, 1/4 cup bean cooking liquid, Salt.

　　

Step 4

Cook for a few minutes. Mash the beans with a bean or potato masher. 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. Taste for salt and serve.

　　

Variations

Step 5

Lard or bacon fat is very tasty in these beans, but olive oil can be used instead.

　　

Step 6

Two or three chopped garlic cloves may be added to the cooked onions a minute before adding the beans.

　　The Art of Simple Food