15 minutes
A traditional Mexican dish of creamy mashed beans, perfect as a side or a filling for various recipes.
Pork Lard
tablespoons
Garlic Clove, peeled, finely chopped or pressed
each
Cooked Beans, with liquid
cups
to taste
1. Heat the Fat
Heat the pork lard, vegetable oil, or bacon drippings in a 10-inch skillet over medium heat. Wait until it becomes hot and slightly shimmering.
2. Cook the Garlic
Add the finely chopped or pressed garlic cloves to the hot fat. Cook for about a minute until they become fragrant but not brown.
3. Simmer and Mash the Beans
Add the beans with their cooking liquid to the skillet. Simmer and start mashing them until they reach the consistency of very soft mashed potatoes.
4. Cook to Desired Consistency
Continue cooking the mashed beans for about 10 minutes, stirring occasionally, until they reach a texture similar to soft mashed potatoes.
5. Season with Salt
Taste the fried beans and season them with salt to your preference.
Start with onions, garlic, and possibly a bay leaf during the cooking process to infuse the beans with additional flavor.
Use a good quality lard for the most authentic taste. For a vegetarian option, olive oil or vegetable oil can be substituted but consider adding a touch of smoked paprika to mimic the depth lard provides.
Always taste and adjust salt as needed at the end. A touch of ground cumin or a squeeze of lime juice right before serving can enliven the finished dish.
Pinto beans are traditional, but black beans also work well. Both offer slightly different flavors and textures, so feel free to choose based on your preference.
Start on medium heat to avoid burning. Turn down the heat once the beans start to bubble and thicken.
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