INGREDIENTS

INSTRUCTIONS

Bring the water to a boil in a medium saucepan. Add the beans, reduce the
heat to a simmer, cover and cook, skimming occasionally, approximately 1
1/2 hours. To test for doneness, taste 3 or 4 of the smaller beans. They
should be cooked through and creamy inside. Mash, along with the liquid in
the pot, with a potato masher or the back of a wooden spoon until creamy.
Heat the lard or other fat in a medium saucepan over medium-high heat.
Saute the onions with the salt and pepper until golden brown, about 10
minutes. Add the mashed beans and continue cooking, stirring occasionally,
until the liquid evaporates and the beans form a mass that pulls away from
the sides and bottom of the pan, about 10 minutes. Serve immediately.
Refried beans can be kept in the refrigerator 3 or 4 days and reheated in a
covered casserole in a 350 degree oven. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6158 broadcast 09-09-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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