Refried Beans (Salvadoran)

El Salvador refried beans are absolutely amazing. They are typically made with a red bean however a pinto bean can also be used. Honestly the secret to the beans is the flavouring by slowly cooking an onion until burnt. I know it sounds strange but trust me it works perfectly.

½ lb El red beans or pinto beans, preferrably El Salvadorian
2 onion, quartered
½ green bell pepper, roughly chopped
3 cloves garlic
sea salt
black pepper, freshly ground

Put the beans in a large pot, add one onion quartered, the green pepper roughly chopped and the three cloves garlic (leave whole).

Cover with water by about 4-5". Do not salt the water, the beans will never get tender if you do. Bring to a boil and let it be for about 2½ hours till beans are soft and their skins splitting. (Check on them once in a while and add water as necessary, always make sure they are covered by at least an inch of water).

Once soft, you can add 1 tsp. of salt, but keep them bland until the end.

Blend the beans and cooked veggies in a blender until smooth, you want to keep them liquidy.

In a non-stick frying pan, add 2 Tbsp. of canola oil and the other quartered onion. Heat up the oil and onion slowly and cook them SLOWLY until they are black and burned, this takes quite a while, but be patient. Once black and burned remove the onion pieces reserving the flavoured oil in the pan and now you add the blended beans. Cook them until you get the consistency you like.
Add salt to taste.

Makes 8 servings.