Refried Beans (Frijoles Refritos)

Sort through the black beans, discard any damaged beans or small stones, rinse them, then cover with 1500 ml of water and soak for 8–12 hours.

Drain off the soaking water, transfer the beans to a pot, cover with the remaining 1500 ml of water, and simmer over low heat for 90–120 minutes, until the beans are completely tender. Season with half the salt — 0.5 tsp — near the end of cooking, then reserve 400 ml of the cooking liquid.

Heat the pork lard in a wide skillet over medium heat. Add the finely chopped onion and sauté for 5–7 minutes until translucent and lightly golden.

Add the minced garlic and cook for another 30 seconds, just until fragrant, taking care not to let it burn.

Transfer the cooked beans into the skillet along with 200 ml of the reserved cooking liquid. Mash the beans right in the skillet with a bean masher, leaving some beans slightly whole for texture.

Simmer, stirring, for 10–15 minutes, gradually adding more of the reserved liquid if the mixture becomes too thick; the refried beans are ready when they turn into a thick paste and pull away from the bottom of the skillet.

Add the remaining salt — 0.5 tsp — stir well, remove from the heat, and serve hot as a side dish, a filling for corn tortillas, or a spread.