Refried Beans

Let's Cook

1. Step 1.

   Cook: 2 cups dried pinto or black beans, rinsed and picked over

2. Step 2.

   or have ready: Three 15-ounce cans pinto or black beans

3. Step 3.

   Drain the beans, reserving 1 cup of the liquid. Heat in a large skillet over medium-high heat: 2 tablespoons vegetable oil, bacon fat, or lard

4. Step 4.

   Add and cook, stirring often, until golden brown, about 10 minutes: 1 medium onion, chopped

5. Step 5.

   Add and cook, stirring, for 1 minute: 4 garlic cloves, minced

6. Step 6.

   Add the beans 1 cup at a time, mashing each addition to a coarse puree with a potato masher or the back of a large spoon before adding the next. Stir in: 1 cup reserved bean cooking liquid

7. Step 7.

   Cook, stirring often, over medium heat or slightly lower until the beans are a little soupier than you would like to serve them—they will thicken as they sit. The whole mashing and cooking process should take 10 to 15 minutes. Season to taste with: Salt

8. Step 8.

   Serve warm with: Crumbled Cotija or queso fresco