Refried Beans

I love having a batch of homemade refried beans around. They taste delicious and the freeze beautifully. We like them on Spanish rice for burrito bowls, or quick lunches with chips. The lard can be replaced but then the flavor wont be authentic, though probably still delicious. The butter at the end makes the beans a bit smoother and keep them from drying out.

1 lb. dried pinto beans
1 large onion
3 - 4 cloves garlic
1/4 c. lard
1/4 stick butter
2 tsp chicken bouillon granules 

Cove the dried beans with an inch of water over the top of the beans. Let soak over night or at least 8 hours. 

Drain the water and replace. Boil the beans and the water until the beans are almost tender. Add the chicken bouillon and keep simmering until the beans are breaking down and the liquid is thickened around them. Don't let the beans go dry. 

Melt the lard and sauté the onion until tender. Add the garlic and beans and simmer until thickened. Using a potato masher mash the beans to break them up even further and keep simmering. 

Once thickened add the other half the stick of butter and stir to melt in. The butter isn't completely necessary but it makes the beans smoother. 

Serve with rice, or corn chips, or whatever else you like refried beans with.