Refried Beans (Frijoles Refritos)

Yield: 6 Servings

2 cups dried pinto
2 med. onions, finely chopped
2 cloves garlic; chopped
1 bay leaf
2 or more serrano peppers, chopped (optional)
3 Tbsp. lard
Salt and freshly ground pepper, to taste
extra lard; (optional)

Cover beans with water and soak overnight. Drain beans. Add fresh water
to cover, the onions, garlic, bay leaf and peppers. Cover, bring to a
boil, reduce heat and simmer gently, adding more boiling water as
necessary. Continue cooking until beans are soft. Add salt and pepper to
taste. There should not be much liquid when beans are cooked. In a food
processor, puree the beans. Heat remaining lard in a skillet and saute
puree until it becomes a smooth, somewhat dry paste.

Jenn in Middle Missouri

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