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Classic Mexican Beans



  • 2 tablespoons vegetable oil, lard, bacon or chorizo drippings
  • 1 medium white onion chopped
  • 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 garnish


  1. In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, until deep golden, about 10 minutes.
  2. 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.
  3. Mash the beans into a coarse puree.
  4. Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed.
  5. 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).
  6. Taste and season with salt if needed.

Yield: 6 servings

Source: Rick Bayless's Mexican Kitchen


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