Refried Beans

Method

Soak the dried pinto beans in water for at least 6 hours or overnight, then drain and rinse. Place the beans in a large pot with 1 litre of fresh water, add the halved onion and 2 crushed garlic cloves, and bring to a boil. Reduce the heat and simmer for 1.5 to 2 hours until the beans are very soft and tender. Heat the lard in a large frying pan and sauté the remaining minced garlic until fragrant, then add the cooked beans with 240ml of their cooking liquid along with salt, pepper, cumin and chilli powder. Mash the beans thoroughly with a potato masher or the back of a spoon, stirring frequently, until you reach your desired consistency—either chunky or completely smooth. Continue cooking for 10 minutes, stirring occasionally, until the mixture thickens and takes on a rich, creamy texture.