Refried Black Beans
This 4-ingredient side pairs beautifully with achiote citrus marinated turkey and can be made ahead or frozen as leftovers. The recipe, developed by chef Mary Sue Milliken, first appeared in the iPad edition of our November 2013 issue with the article State of Grace.
- 2 cups dried black beans, soaked overnight
- 3 tbsp. lard or vegetable oil
- 1 large yellow onion, finely chopped
- Kosher salt, to taste
- Bring beans and 7½ cups water to a boil in a 6-qt. saucepan. Cover, reduce heat to a simmer, and cook until tender, about 1 hour. Using a wooden spoon, crush beans lightly in cooking liquid. Transfer beans and cooking liquid to a bowl and wipe out saucepan. Melt lard over medium heat; add onions and cook until golden, 18–20 minutes. Return beans and liquid to pan and cook, stirring often, until liquid evaporates, about 15 minutes more. Season with salt.