A thick, rustic purée of beans cooked until tender, then refried in lard with onion for deep flavor. The right texture is dense and creamy, and it should pull away cleanly from the pan as you stir. Serve hot, finished with fresh cheese and something crunchy.
Finely chop the white onion and crush the garlic. Keep the cooked beans and their liquid close; if they are too dry, the water goes in little by little to control the texture.
Melt the lard over medium heat and sauté the onion with a pinch of salt for 8 minutes, until soft, lightly golden, and sweet-smelling.
Add the garlic and cumin
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Add the cooked beans and the remaining salt. Mash as they heat for 5 minutes, leaving a few chunks so it does not become a flat purée.
Add the water little by little and keep stirring for 5 to 7 minutes, until the beans are thick, creamy, and pull away from the bottom like a soft mass. Serve hot with crumbled fresh cheese and corn chips if using them.
