Refried Beans

Instructions

1. Place dry beans in a pot (NO SALT) with at least 8 liters of HOT water if possible (saves time) Bring to a boil, then cover and remove from heat for an hour or two. Bring again to a boil and then turn down to simmer, throw in 1-2 EL Mexican Oregano and 1EL black pepper salt the water to a comfortable salt level (approximately 6EL Salt or / a mix of Fond powder or gel & salt) and simmer very slowly until beans are completely tender. When the onions are starting to get some color and caramel, keep them frying and add the tender cooked beans to the mixture, (this is re-frying, hence the name) strain the beans directly out of their also cooking liquid one scoop at a time until you have them all in. You will see that they start to disentegrate and become mushy, then keep adding some or all the bean juice (cooking liquid) until your beans have the right consistancy (warning! unless the bean broth has for some reason become concentrated and too salty-CHECK IT!) if so, forget the broth and just add water to get the right texture.