Ingredients:

  • 2 tablespoons Lard, Bacon Drippings, or Olive Oil
  • ¼ cup Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • ½ teaspoon Ground Cumin
  • ¼ teaspoon Chili Powder (mild or medium, optional)
  • ¼ teaspoon Dried Mexican Oregano
  • 1 teaspoon Kosher Salt, plus more to taste
  • ¼ teaspoon Freshly Ground Black Pepper
  • 1 (15-ounce) can Canned Refried Beans (Pinto or Black)
  • ¼ cup Chicken or Vegetable Stock (or water)

Instructions:

  1. Melt the Fat: Heat the lard, bacon drippings, or oil in a skillet over medium heat until shimmering.
  2. Sauté the Onion: Add the diced onion and sauté gently for 3–4 minutes until translucent and soft. Avoid browning.
  3. Add Aromatics: Add the minced garlic and cook for 30–60 seconds, until fragrant. Do not burn the garlic.
  4. Bloom the Spices: Add the cumin, chili powder (if using), and oregano. Cook, stirring constantly, for 30 seconds. This toasts the spices and enhances their flavor.
  5. Introduce the Beans and Liquid: Scrape the canned refried beans into the skillet. Add the chicken or vegetable stock (or water).
  6. Bring to a Simmer: Stir well to combine the aromatics and the beans. Bring the mixture up to a gentle simmer, stirring occasionally.
  7. Mash for Texture: Once bubbling, reduce the heat to low. Using a potato masher, mash about 70% of the beans directly in the pan, leaving some texture.
  8. Cook Down: Continue to cook on low, stirring frequently, for 3–5 minutes, until the mixture thickens slightly and holds its shape for a moment when scraped.
  9. Seasoning Check: Remove the pan from the heat. Taste the beans and adjust the seasoning aggressively with salt, pepper, or hot sauce if desired.
  10. Final Texture Adjustment: If the beans are too thick, stir in a splash of stock or water. If too thin, continue cooking on low for another minute.
  11. Serve: Transfer the hot beans to a serving dish and garnish immediately with crumbled cheese (optional).