Cooking Class Refried Beans

Ingredients

• 8 ounces dried red beans or pink beans or 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

Directions

1. 1

   Rinse beans thoroughly in sieve under cold running water, picking out any debris or blemished beans.

2. 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. 3

   Stir in salt, Cover and simmer over very low heat 30 to 45 minutes until beans are very soft. Do not drain.

4. 4

   (Flavour is improved if beans are prepared to this point, then refrigerated, covered, overnight before completing recipe.).

5. 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. 6

   Increase heat to high. Add 1 cup undrained beans. Cook and stir, mashing beans with bean or potato masher.

7. 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. 8

   Beans may be served as a side dish, or used as an ingredient in another recipe.