Refried Beans

Ingredients

• 1 pound dried pinto beans, sorted and rinsed
• 8 cups water
• 1/2 white onion, halved, plus 1/2 cup finely chopped
• 3 cloves garlic, whole, plus 2 cloves minced
• 1 teaspoon salt, plus more to taste
• 1/4 cup lard
• 1/2 teaspoon ground cumin
• 1/2 cup reserved bean cooking liquid, as needed
• 1/4 cup crumbled queso fresco, for serving

Method

1. 1

   Place the dried pinto beans in a large bowl, cover with water by at least 2 inches, and soak at room temperature.

2. 2

   Drain and rinse the soaked beans, then transfer to a 6-quart saucepan with 8 cups fresh water, the halved onion, and the 3 whole garlic cloves.

3. 3

   Bring to a boil over high heat, then reduce to a low simmer, cover partially, and cook until the beans are very tender, stirring occasionally and adding water if needed to keep them submerged.

   2:30:00 · Simmer beans
4. 4

   Stir in the 1 teaspoon salt during the final 15 minutes of cooking, then remove and discard the onion halves and whole garlic cloves. Reserve the cooking liquid.

5. 5

   Melt the lard in a 9-inch skillet over medium heat, then add the chopped onion and cook until softened and translucent.

   5:00 · Cook onion
6. 6

   Add the minced garlic and cumin and cook, stirring, until fragrant.

   0:30 · Cook garlic
7. 7

   Using a slotted spoon, transfer the cooked beans to the skillet along with 1/2 cup of the reserved cooking liquid.

8. 8

   Mash the beans in the skillet with a potato masher or the back of a wooden spoon, working in more reserved liquid as needed until the mixture reaches a creamy, spoonable consistency.

9. 9

   Continue cooking, stirring frequently, until the beans thicken slightly and the flavors meld.

   5:00 · Fry beans
10. 10

    Taste and adjust salt as needed, then transfer to a serving dish and top with crumbled queso fresco.