REFRIED BEANS.

EL MIRADOR

1 1/2 cups lard or bacon fat
2 cups chopped onions
4 garlic cloves, peeled and minced
1/4 cup flour
8 cups cooked Ranch Beans (see above)
Salt and pepper to taste
1 cup grated Monterey jack cheese (optional)

Heat the lard or bacon fat in a heavy deep-sided skillet over medium-high heat.  Add the onions and garlic and saute, stirring frequently, for 5 minutes.  Lower the heat, add the flour, and stir for 3 minutes to cook the flour and form a roux.

Raise the heat to medium-high and add the beans.  Using the back of a large wooden spoon or a potato masher, mash the beans into the bottom of the pan, stirring frequently so they do not stick.  When the beans are broken up, but still have visible pieces, simmer for a few minutes, season with salt and pepper, and serve, sprinkled with grated cheese, it desired.