Lard-Fried Mashed Pinto Beans

What you need

• 60 g (1/4 cup) lard, or bacon drippings
• 1/2 white onion, finely chopped
• 2 cloves garlic, minced
• 600 g (4 cups) cooked pinto beans, drained, from about 250 g (9 oz) dried beans or two 400 g (15 oz) cans
• 250 ml (1 cup) bean cooking liquid, or water
• salt, to taste
• 40 g (1/3 cup) queso fresco, crumbled, optional

Method

Restated from the original video

1. 1

   Melt the lard in a wide, heavy frying pan over medium heat.

2. 2

   Add the onion and cook, stirring, until soft and turning golden at the edges, 5-6 min.

3. 3

   Stir in the garlic and cook until fragrant, about 1 min.

4. 4

   Tip in the beans with half the liquid and let them sizzle for 2 min.

5. 5

   Mash the beans in the pan with a bean masher or the back of a heavy spoon until mostly smooth with a few whole pieces left.

6. 6

   Keep cooking and stirring, adding more liquid a splash at a time, until the paste is creamy and starts to pull away from the pan, 8-10 min. It will thicken further as it cools.

7. 7

   Season with salt.

8. 8

   Spoon into a bowl, scatter over the queso fresco and serve warm.

Imported from africanbites.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.