Mexican Refried Beans

Refried Beans
	2 1/2 cups    dried pinto beans   1   onion   1/2 cup    butter   1/2 tsp    salt     1 Rinse beans and sort for debris. Place in a large bowl and cover with cold water to soak at room temperature for at least 12 hours. 2 Drain the beans. Place the beans along with the onion in a 3 qt pan and add enough water to cover by 1 inch. Cover and bring to a boil. Reduce heat and simmer until beans are very tender and mash easily (about 2 1/2 hours). Add water as needed to keep from boiling dry. 3 Drain, reserving 1 cup of the liquid. With a potato masher, or in a blender or food processor, mash the beans until coarsely chopped. Add the reserved liquid as needed to make a past-like consistently. Stir in the butter. 4 Return all to the pan and cook, stirring constantly, over medium heat until fat is absorbed and beans are very hot. Season with the salt.   Servings: 8    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.           Amount Per Serving       Calories   174.10   Calories From Fat (61%)   106.71       % Daily Value Total Fat 12.13g   19%   Saturated Fat 7.42g   37%   Cholesterol 30.50mg   10%   Sodium 367.97mg   15%   Potassium 212.68mg   6%   Carbohydrates 13.34g   4%   Dietary Fiber 3.71g   15%   Sugar 0.98g       Sugar Alcohols 0.00g       Net Carbohydrates 9.63g       Protein 3.94g   8%     Recipe formatted and exported by Living Cookbook

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