I wanted to share something delicious and taste. I make this as a side one night and then part of a meal the next. It is cheap and easy to fix and freezes well. So make big batches and get those freezer bags out. They can be refrigerated for 4 days as well. I do not recommend canning beans.
1 pound of Black Beans
7 1/2 cups water
3 tablespoons Lard
1 1/2 teaspoons salt
Rinse and pick over the beans. Place the beans and water in a pot and bring to a boil. Reduce to simmer, cover, and cook until the beans are creamy in the center. About 1 1/2 hours. Just Mash them between your fingers to see if they are creamy.
Mash the beans in the liquid with a potato masher...this is where the kids come it! I have two that love to help in the kitchen.
Over medium heat, melt the lard ( I know lard is a big no, no. But any other fat will not give you the taste and really are you going to eat the whole pan of beans? you wont even see a teaspoon of that fat) Saute the onions with the salt until golden, about 20 minutes. Add the beans and liquid and continue cooking. Sirring frequently, the beans will form a mass that will pull away from the sides of the pan. The are finished.
Second and third life's
Black Bean Tacos
Use Corn Tortillas, dip them in water then put them in a hot pan, count to 5, flip them, count to 5 again. Take it out and slather with beans, top with your favorite cheese and taco toppings.
Black Bean Quesadillas
Use flour Tortillas, spray your pan, place tortilla in pan top with cheese and bean then cheese again, then top with another tortilla. Turn over after one minute and then dish up with your favorite salsa.