Refried Beans
The UK is still a bit ‘canned Old El Paso’ when it comes to refried beans. We can guarantee that once you’ve made your own, using heirloom beans, you’ll never look back! These Santanero Negro Delgados are our preferred basis, but you could use any of our other black beans - as well as Buckeyes, Mayocobas, Santa Maria Pinquitos or Rio Zapes
Slice half an onion very thinly. Place the onion rings in a frying pan with about 3 tablespoons of good lard (or bacon fat, or sunflower oil) and a pinch of salt, and sauté over medium-low heat until the onion is really soft and limp. You can even make refrieds with olive oil and while it isn't authentic, it's pretty good.
To puree the beans, what you really want is a machacadora (wooden bean masher - see the photo), or failing that an Asian wooden food masher (search for ghotni masher). Of course a potato masher will also do the job - but it will make a bit of a mess and potentially scratch your pan. In all honesty just buy yourself a wooden masher - it’s also great for guacamole.
Add about 400g cooked beans and a splash of their cooking liquid to the pan. Allow them to come to a simmer. Take your chosen masher and run it along the pan, mashing some beans and onion together to make a rough paste. Keep doing this until the beans are mostly mashed and the onions have disappeared. Add more bean-cooking liquid as needed. You can do a fine puree or leave a little bean texture, whichever you prefer. When you run the masher and it leaves a trail where you can see the bottom of the pan, you're done. Taste and adjust the seasonings, as desired.
These beans, on a tortilla with a scant bit of cheese and some salsa, are absolutely divine!