Cooking Class Refried Beans

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

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

Recipe

• 1 rinse beans thoroughly in sieve under cold running water, picking out any debris or blemished beans.
• 2 place beans, water, 1 tblspn shortening and sliced onion in 3ltr saucepan. bring to a boil over high heat. reduce heat to low. cover and simmer one and a half hours or just until beans are tender, not soft. (not necessary with canned beans, here is where you save time). the onion cooks properly even in the shorter time, i cooked the beans like this for about 30 minutes.
• 3 stir in salt, cover and simmer over very low heat 30 to 45 minutes until beans are very soft. do not drain.
• 4 (flavour is improved if beans are prepared to this point, then refrigerated, covered, overnight before completing recipe.).
• 5 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.
• 6 increase heat to high. add 1 cup undrained beans. cook and stir, mashing beans with bean or potato masher.
• 7 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 twenty minutes.
• 8 beans may be served as a side dish, or used as an ingredient in another recipe.