Oaxacan Style Refried Beans
1 lb. Dry Black Beans, soaked overnight
as needed Chicken Broth
1 tsp. Mexican Oregano,crushed (see note)
2 tbsp. Dried Avocado Leaves, crushed (see note)
2 tsp. Dried Arbol Chili, ground (see note)
1/3 cup Pork Lard (see note)
½ large White Onion, small dice
2 cloves Fresh Garlic minced
1 or 2 Serrano Chili, seeded & diced small (see note)
Drain and rinse soaked beans then add to a large pot over medium heat. Add the chicken broth to cover by 1 inch, oregano, avocado leaves and Arbol chili. Cook with lid ajar until beans are tender stirring as needed (2 to 3 hours). The liquid will be almost gone. Set aside while you start cooking the other ingredients. In a large saute pan melt the lard over medium heat. When completely melted, add the onion, garlic and serrano chili. Once the onions are soft but not darkened, add the bean mixture and fry it until you get the consistency of refried beans.
Note: The Mexican Oregano, Dried Avocado Leaves and Arbol Chili are found at Mexican Grocery Stores. Although you might find them at large grocery chains that have extended ethnic food aisles because of population in area or the demand from customers.
Note: If you can't find or don't want to use pork lard (Morrell's Snow Cap Lard), Crisco will work for you.
Note: Depending on your personal heat index, you might want to use Jalapeno peppers because they have a little less heat than do the Serrano peppers. If you like the heat, leave the seeds in and/or use more peppers.
Ideas for Future Efforts