Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
1 hr 50 min
Prep:
5 min
Cook:
1 hr 45 min
Level:
Easy

Ingredients

Directions

In a large pot, place the beans and water and bring to a boil. Cover, reduce to a simmer and cook 1 hour, or until tender and creamy in the centers. Crush the beans in their liquid with a potato masher or the back of a wooden spoon. In a large saucepan, heat the lard or other fat over medium heat. Saute the onions with the salt until golden, about 20 minutes. Add the beans and liquid and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Black Beans

Recipe courtesy of Ree Drummond

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Perfect Black Beans

Recipe courtesy of Melissa d'Arabian

Black Bean Burgers

Recipe courtesy of Sandra Lee

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Black Bean Soup

Recipe courtesy of Dave Lieberman

Black Bean Burger

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Black Bean Lasagna

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories