Classic Mexican Beans
- 2 tablespoons vegetable oil, lard, bacon or chorizo drippings
- 1 medium white
- 4 garlic cloves, peeled and finely chopped
- 4 cups undrained,
seasoned cooked beans, slightly warm
- Salt, to taste
- 1/2 cup crumbled Mexican
queso fresco, queso anejo, pressed salted farmers cheese, dry feta or Parmesan, for
- In a large nonstick skillet, heat the oil over medium heat.
- Add the onion and cook, stirring frequently, until deep golden, about 10 minutes.
- Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop
in about 1/4 of the beans, leaving most of the liquid behind.
- Mash the beans into a coarse puree.
- Add another portion of the beans, mash them in, and continue until all the beans
have been added and coarsely mashed.
- Add about a cup of bean liquid or water and stir frequently over the heat until
the beans are still a little soupy (they'll thicken as they sit).
- Taste and season with salt if needed.
Source: Rick Bayless's Mexican Kitchen