Mexican Refried Beans

Instructions:

1. In a large pot, combine the rinsed pinto beans, water, onion, garlic, and 1 teaspoon of salt. Bring to a boil over medium-high heat.
2. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours, or until the beans are very soft and tender. Stir occasionally and add more water if needed to keep beans submerged.
3. Drain the beans, reserving the cooking liquid. Discard the onion if desired.
4. In a large skillet over medium heat, warm the lard, bacon grease, or oil. Add the cooked beans.
5. Mash the beans using a potato masher, adding small amounts of the reserved bean liquid gradually until the mixture reaches a creamy consistency.
6. Season with the remaining teaspoon of salt and cumin if using. Adjust seasoning to taste.
7. Continue mashing and stirring until the beans are as smooth or as textured as you prefer.

Variations :

• Stir in shredded cheese for a richer, creamier finish.
• Add finely diced jalapeño while sautéing for a gentle heat.
• Blend the beans with an immersion blender for an ultra-smooth texture.
• Use black beans instead of pinto beans for a slightly different flavor profile.

Tips :

• Do not rush the simmering process; very soft beans are essential for creamy refried beans.
• Frying the beans in bacon grease adds exceptional depth and authenticity.
• If the beans thicken too much, simply add more reserved cooking liquid to loosen them.
• Leftovers store well in the refrigerator for up to four days and can be frozen for longer storage.