Guatemalan Refried Black Beans

Step 1: Pick over beans, looking for little stones that got mixed in. Wash and drain. Place beans in a large heavy pot and cover with cold water so water level is 2 inches above beans. Soak overnight.

Step 2: The next day, drain the beans and discard the water. Cover the beans with fresh water so water is 2 inches above beans. Add the garlic and bring the water to a boil. Cover and turn heat to low, keeping at a soft boil for 1 hour.

Step 3: When beans are soft, add the onions and salt, then simmer for another hour. Taste the beans and adjust seasoning if needed. Drain the beans, reserving the cooking liquid.

Step 4: Heat 1/2 cup oil in a large skillet (some I've talked to use peanut oil, some use vegetable oil, and some use olive oil).

Step 5: Add the beans and about 1/2 cup of the reserved cooking liquid. Mash the beans, adding more of the reserved liquid as needed, until they are a soft consistency. Stir until the puree thickens and the liquid evaporates.

Step 6: If desired, serve with Queso Fresco (fresh Mexican cheese) or crema (Mexican sour cream).

Step 7: Alternate Method:

Step 8: Crockpot Method - Still soak overnight, then replace water to 1" - 1 1/2" above beans. Add remaining ingredients, cover and turn to high. Once the beans are hot, reduce to low and cook 6-8 hours.

Step 9: Blender Method - Wait until beans have slightly cooled. With a slotted spoon, transfer the beans to a food processor or blender, adding about 1/2 cup of liquid. Puree until smooth, adding more liquid if needed. Heat 1/4 cup oil in a large skillet, add pureed beans and cook until warmed through.