Refried Beans

In a Dutch oven, combine beans and 6 cups water. Bring to boiling. Reduce heat; simmer 2 minutes. Remove from heat. Cover. Let stand 1 hour. (Or soak beans in water over night in a covered pan.) Drain. In same Dutch oven, combine drained beans and 4 cups more water. Bring to boiling. Cover and simmer 2 hours until beans are very tender. In a large heavy skillet, melt lard. Add beans with liquid, garlic and salt. Using a potato masher or fork, mash beans completely. Cook, uncovered, for 10-15 minutes or until thick, stirring often. Makes 6 - 8 side-dish servings or about 5 cups.