Frijoles Refritos

Steps

1. 1

   Sort through the dried beans and discard any stones or damaged beans.

2. 2

   Rinse the beans under running water.

3. 3

   Put them in a large pot with 8 cups water, ¼ onion, 2 garlic cloves, and 1 tsp lard or olive oil.

4. 4

   Bring to a boil, then lower the heat to a gentle simmer.

5. 5

   Cook for 1½–3 hours, until the beans are tender. Add water as needed to keep them covered.

6. 6

   Near the end of cooking, add epazote, salt, and the serrano if using.

7. 7

   Measure 3 cups cooked beans with some of their broth for refrying; save the remaining beans separately.

8. 8

   Heat 3 tbsp oil or lard in a skillet over medium-low heat.

9. 9

   Add ⅓ cup chopped onion and cook until softened.

10. 10

    Add the measured beans and broth.

11. 11

    Mash the beans in the pan.

12. 12

    Cook, stirring, until as thick as you like.

13. 13

    Adjust the salt and add cheese if using. Serve with tortilla chips if desired.