Refried beans are a tasty way to start putting together a burrito. Smear some of the bean paste on the tortilla. Or serve them as a side dish along with rice and salad with grilled meat.

SERVINGS

Makes about a quart

INGREDIENTS

1 pound dried pinto beans

1 medium onion, minced

2 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

3 tablespoons lard

3 tablespoons bacon fat (or substitute 6 tablespoons canola oil for these two fats)

4 ounces grated Jack cheese (about 1 cup)

PREPARATION

1.    Soak the beans overnight, then place in a large pot along with 2 quarts fresh water, the onion, garlic, and red pepper flakes. Bring to a boil, boil for 10 minutes, reduce the heat, and simmer for 11/2 hours. Drain the cooked beans and reserve the cooking liquid. Add the salt. Mash the beans with a potato masher—do not use a blender or food processor.

2.    In a large skillet, heat the lard and bacon fat (or oil) over medium-high heat until the fat just begins to smoke, or the oil sizzles if a small drop of water touches it. Add the mashed beans, being careful not to let any spatter on you. Reduce the heat to medium-low and cook, stirring constantly, until the fat or oil is absorbed. Add the reserved cooking liquid a little at a time to thin the beans until a moist but not too liquid consistency is reached.

3.    Add the cheese and cook 15 minutes longer until the cheese has melted and been incorporated completely.