Oaxacan Refried Black Beans
In Oaxaca, black beans are a part of almost every meal. Though they often are served whole, we especially liked the balanced, complex flavor and smooth, velvety consistency of refried black beans. Lard gives these beans a rich meatiness, but coconut oil is a good vegetarian substitute. The beans can be stored in an airtight container in the refrigerator for up to a week. We liked this topped with cotija and fresh cilantro.
tablespoons lard or refined coconut oil, divided
large white onion, chopped
01In a large pot over medium-high, heat 1 tablespoon of lard until barely smoking. Add the onion, tomatoes and guajillo chilies, then cook, stirring occasionally, until the onion is well browned, 5 to 7 minutes. Add the beans, whole garlic cloves, bay and aniseed, then stir in 10 cups water. Bring to a boil, then cover partially and reduce to low. Cook, stirring occasionally, until the beans are completely tender, 1½ hours to 2 hours.
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