This is a classic recipe. These beans are a great addition to any mexican meal. Cook your beans ahead of time.
- 2 tablespoons vegetable oil or 2 tablespoons lard or 2 tablespoons bacon or 2 tablespoons chorizo drippings
- 1 medium white onion, chopped
- 4 cloves garlic, peeled and finely chopped
- 4 cups undrained seasoned cooked beans, slightly warm
- salt, to taste
- 1⁄2 cup monterey jack cheese, shredded,for garnish
- tortilla chips, for garnish
- In a large well seasoned or nonstick skillet, heat the oil or pork fat over medium heat.
- Add the onion and cook, stirring frequently, until deep golden, about 10 minutes.
- Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind.
- With a bean or potato masher, or the back of a large spoon, mash the beans into a coarse puree.
- Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed.
- Add about a cup of bean liquid or water and stir frequently over the heat until the beans are still a little soupier than you'd like to serve them (they'll thicken as they sit.) Taste and season with salt if needed.