Refried Beans

Drain the cooked or canned beans, reserving a little of the liquid.

Sauté the onion and garlic in oil or lard until soft.

Add the beans, cumin, salt, and a little of the reserved bean liquid.

Mash the beans with a masher directly in the pan to a creamy but not completely smooth texture.

Cook for 5–8 minutes, stirring, until the mixture thickens.

Serve as a side dish, a filling for tortillas, or a base for tacos.