Ingredients

The following ingredients have 4 Servings
  • 1 lb pinto beans (dried, about 2 cups)
  • 2 cups onion (chopped)
  • 1 tbsp chili powder
  • 1 tbsp cumin (ground)
  • 2 tsp Kosher salt (plus more, if needed)
  • 1 tsp black pepper (freshly ground)
  • ½ cup lard (Pork lard: See NOTES)
  • 1 cup Cojita cheese (crumbled, for garnish)

Instruction

  • Place the beans in a large pot and cover them with water by a couple of inches. Bring to a boil and then immediately lower the heat. Add the onions and simmer gently for 3 hours, adding about ½ cup of water every 30 minutes, and stirring occasionally to prevent burning or sticking to the bottom of the pan.
  • Remove the pot from the heat and use a ladle or a large spoon to skim off liquid from the top of the beans and place in a small bowl. The liquid level should be just under the top layer of the beans. Hold onto the skimmed liquid as you may need to add it to the puréed beans to reach the right consistency.
  • Stir in the chili powder, cumin, salt, and pepper. Continue stirring until fully incorporated. Transfer the beans to a large skillet.
  • Use an immersion blender, or potato masher, to purée the beans until they are smooth and creamy. Transfer the beans to a large skillet over a burner on your stove.
  • Meanwhile, melt the lard in a small skillet. Transfer the melted lard to the beans and bring to a slight simmer. Continue to gently whisk the lard into the beans until fully incorporated, usually about 5 minutes. Taste and add more salt, if needed. Serve at once.
  • Taste and add more salt, if needed. Serve at once.