Refried Pinto Beans

1. Stage

In a heavy bottomed saucepan or Dutch oven, add the beans and cover with water by at least 2 inches. Cover with a lid and bring to a rolling boil. Remove from heat and leave to soak for 1 hour.  

2. Stage

Combine the oregano, paprika, cumin, salt, and chili powder in a small bowl.

3. Stage

Add 1/2 the onion, ancho chile, pork, and 1/2 the spice mix to the beans and their soaking liquid, adding more water to cover if necessary. Bring the water to a boil and then reduce to a simmer. Simmer the beans, uncovered for 1 1/2 hours. If necessary, add boiling water to keep the beans covered. Taste the beans to check for doneness and adjust salt. If the beans are not tender, continue to cook for an additional 30 minutes. Some liquid should remain in the pot when the beans are done, reserve 1 cup.

4. Stage

In a cast-iron skillet, heat lard over medium-low heat. Add the remaining onion and jalapeno and cook until softened, 5-6 minutes. Add the garlic and cook for one minute. Add the cooked beans, remaining spice mix and 1/2 cup of the cooking liquid to the skillet. Cook beans for 3 minutes and mash with a potato masher until all beans are mashed and the mixture resembles a thick paste. Add a little more of the cooking liquid and continue mashing until beans are thick and smooth but not soupy and no whole beans are left. You may not need all of the liquid. 

5. Stage

For super smooth beans, spoon the mashed beans into a blender or food processor and blend until you reach the desired consistency, thinning with the cooking liquid if necessary. 

6. Stage

Finish with a squeeze of lime juice, chopped cilantro and queso fresco!