Refried Beans (Frijoles)

Drain the canned beans in a sieve and rinse under cold water; set aside 100 ml of the liquid from the can (if using home-cooked beans, use the same amount of vegetable stock instead).

Heat the lard (or oil) in a wide skillet over medium heat. Add the finely chopped onion and fry for 7–8 minutes, stirring often, until golden brown and almost caramelized — this is what gives the dish its signature "refrito" flavor.

Add the minced garlic and cook for another minute until fragrant.

Add the beans to the skillet, pour in the reserved liquid, and season with salt to taste.

Mash the beans right in the skillet with a potato masher until creamy but not completely smooth — some whole beans should remain.

Cook over medium heat for 8–10 minutes, stirring constantly and occasionally folding the mixture toward you with a spatula, until it thickens and easily pulls away from the bottom of the pan. Add a little more liquid if needed.

Remove from heat, sprinkle with crumbled cheese (queso fresco, feta, or brynza), and serve hot as a side dish, a filling for burritos or tacos, or a base for a dip with tortilla chips.