Refried Beans

🔥 Prep

• Rinse the 400 g of pinto beans under cold water.
• Soak the 400 g of pinto beans in enough water to cover by 5 cm for 8 hours or overnight, then drain.
• Peel and finely dice the 0.5 onion.
• Peel and mince the 2 garlic cloves.
• Measure out 2 tbsp of lard.
• Measure out 1 tsp of salt.

🔥 Cook

• 1. Melt the 2 tbsp of lard in a large skillet over medium heat until it becomes liquid.
• 2. Add the diced onion and sauté for 3 minutes until translucent and fragrant.
• 3. Stir in the minced garlic and cook for 30 seconds, being careful not to burn it.
• 4. Add the drained soaked beans (or 400 g cooked beans) and pour in 120 ml (½ cup) of water or broth; bring the mixture to a simmer.
• 5. Reduce the heat to low and simmer for 10 minutes, stirring occasionally to prevent sticking.
• 6. Mash the beans with a potato masher or the back of a spoon until you reach a creamy consistency; continue to cook on low heat for another 5 minutes to thicken.
• 7. Season with the 1 tsp of salt, stir well, and taste for adjustment.
• 8. Remove the skillet from the heat and let the refried beans rest for 2 minutes before serving.

🔥 Serve

• Spoon the warm refried beans into a serving bowl and drizzle with a little extra melted lard or olive oil for shine.
• Garnish with chopped fresh cilantro, crumbled queso fresco, and a squeeze of lime juice.
• Serve alongside warm corn tortillas, Mexican rice, or as a filling for burritos and tacos.