Directions

Cook the Beans

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

2. 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.

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

Refry the Beans

1. 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.

2. 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.

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

4. Taste and adjust the seasoning with salt as necessary.

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