From: Linda McCartney’s Home Cooking, p. 141
A basic ingredient for many Mexican recipes and easy to make- the beans just takes a long time to soak and cook.
Variations: As always, I tried to use less fat, reducing the vegetable oil to 4 tbsp. The flavour of the Refried Beans was great, the texture creamy- no need to use more oil!
I also added two gloves of garlic together with the onions.