Refried Beans

• servings: 8 servings

Ingredients

1 white onion, halved

3 cloves garlic, peeled

2-3 sprigs of epazote or 2-3 avocado leaves (optional)

2 cups dried bayo beans (or black beans)

2 tbsp lard (or bacon fat, or oil with a high smoke point)

1 white onion, chopped

2 cloves garlic, minced

1-2 jalapeños or serranos, diced (optional)

1/4 cup cooking liquid from beans

Salt, to taste

Directions

Soak the beans overnight if possible, which will speed up the cooking process. If you forget, no worries—you’ll just cook them longer.

Drain the soaked beans and add them to a pot. Cover with cold water by a few inches. Drop in the halved onion, garlic, and epazote or avocado leaves if using.

Bring the beans to a boil, then cover and simmer until tender, about 1.5-3 hours.

In a medium-high heat pan, add the lard (or bacon fat/oil). Sauté the chopped onion, minced garlic, and diced jalapeños or serranos (if using) until softened and fragrant, about 3-4 minutes.

Add the cooked beans along with 1/4 cup of their cooking liquid to the pan. Start smashing the beans using a potato masher or the bottom of a mug, twisting as you press down.

Continue stirring and mashing until the beans resemble soft mashed potatoes. Add more of the cooking liquid as needed to achieve your desired consistency.

Taste and adjust the seasoning with salt as necessary.

Serve as a side dish or spread on a tortilla. ¡Provecho!

Nutrition

• Serving Size: 6-8