Ingredients

• Dried pinto beans, rinsed 400 g
• Water 2 liters
• Lard 4 tbsp (55 g)
• White onion 1 medium (120 g)
• Garlic 2 cloves (8 g)
• Bay leaf or a sprig of epazote 1
• Salt 1.5 tsp (9 g)

Instructions

1. 1

   Put the beans in a large pot with the water, half the onion in one piece, the garlic and the bay leaf; bring to a boil, then cover partly and simmer for 2-2.5 hours until very soft, adding hot water if the level drops below the beans.

2. 2

   Remove the onion and bay leaf, then drain the beans, keeping 250 ml of the cooking broth (the rest can go into a soup).

3. 3

   Finely chop the remaining onion. Heat the lard in a wide heavy frying pan over medium heat and fry the onion for 5 minutes until golden.

4. 4

   Add the beans a ladle at a time with the salt, mashing them into the fat with a bean masher or potato masher.

5. 5

   Add the reserved broth little by little and keep mashing and stirring for 10-15 minutes, until the beans form a thick paste that pulls away from the pan.

6. 6

   Taste for salt and serve hot as a side with eggs, tacos or rice, or spread on tortas and tostadas.