How Do You Make Refried Black Beans?
This dish is southern Mexico’s answer to the refried pinto beans most commonly found in the United States. Serves 8. Inspect the beans carefully by placing them, 1/2 cup at a time, on a large dinner plate and removing any stones or bad beans. Rinse the beans in a strainer under cool water. Place the beans with 8 cups water in a large pot over high heat. Bring the beans to a rapid boil and let cook for 3 minutes, skimming any gray foam that comes to the surface. Lower the heat to medium and keep at a rapid simmer for 30 minutes. Add the salt, optional epazote or mint, bacon and chilies. Continue to simmer for 1 1/2 more hours or until the beans are very soft. Remove the chilies and epazote or mint and keep beans warm. Heat one tablespoon lard, bacon drippings or canola oil in a large cast-iron skillet or heavy-bottomed skillet over medium-high heat. When the oil is hot, add a cup of beans and their liquid. Mash the beans in the pan with a potato masher until they are almost smooth. Ther