Refried Beans

Ingredients

• 2 1/2 cups of dry pinto beans
• 3 quarts of water
• 1/2 cup chopped onion, optional
• 2 tablespoons pork lard, bacon fat, or extra virgin olive oil, for vegetarian option
• 1/4 cup water
• Salt to taste
• Cheddar cheese, optional

Directions

1. Rinse the beans well, sorting through them as you go to discard any little stones, bits of grit, or beans that do not look right.
2. For the stove top method, place the beans in a pot and add enough water to cover them by at least 3 inches, about 3 quarts for 2 1/2 cups of dry beans. Bring the pot to a boil, then reduce the heat, cover, and let the beans simmer for about 2 1/2 hours. Timing can change from one batch of beans to another, so look for beans that are tender, with skins just starting to split.
3. For the pressure cooker method, add the beans to a 4 quart or larger pressure cooker fitted with a 15 lb weight. Pour in water to the cooker’s capacity line, about two thirds full. Cook for 30 to 35 minutes, until the beans are tender and the skins are only beginning to open. Let the pressure cooker cool all the way before you open it. If it does not open easily, do not force it; let it cool longer, and follow the instructions for your particular pressure cooker.
4. With either cooking method, drain the beans away from their cooking liquid.
5. Add the onions and lard, fat, or oil to a wide, sturdy frying pan, not a flimsy nonstick, and set it over medium high heat. Cook until the onions turn translucent. If you are skipping the optional onions, simply leave them out.
6. Add the drained beans to the pan along with about a 1/4 cup of water. As the beans cook, mash them right in the pan with a potato masher until they become a chunky purée.
7. Pour in more water as needed so the beans do not become too dry. Season with salt to taste. If you would like, add a few slices of cheddar cheese, or some grated cheddar cheese, about 1/2 cup. Once the beans are hot all the way through and any optional cheese has melted, they are ready to serve.