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December 03, 2008

Mexican Refried Beans


2 1/2 cups dried pinto beans
1 onion
1/2 cup butter
1/2 tsp salt


Rinse beans and sort for debris.
Place in a large bowl and cover with cold water to soak at room temperature for at least 12 hours.
Drain the beans.
Place the beans along with the onion in a 3 qt pan and add enough water to cover by 1 inch. Cover and bring to a boil.
Reduce heat and simmer until beans are very tender and mash easily (about 2 1/2 hours).
Add water as needed to keep from boiling dry.
Drain, reserving 1 cup of the liquid.
With a potato masher, or in a blender or food processor, mash the beans until coarsely chopped. Add the reserved liquid as needed to make a past-like consistently.
Stir in the butter.Return all to the pan and cook, stirring constantly, over medium heat until fat is absorbed and beans are very hot.
Season with the salt.

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