Beans, along with rice and corn, are one of the trilogies of Mexican cuisine, another one is tomatoes, peppers, and onion. But today it is about the beans, the perfect refried beans, that’s it. To serve, place them on a plate. Sprinkle with cheese and garnish with tortilla chips.
3Tablespoonsof lardvegetable oil, bacon or chorizo drippings
To garnish: Mexican Crumbling Cheese and Tortilla chips.
Salt to taste
Heat the oil or lard in a frying pan over a medium-low heat.
Start frying the onions until they are transparent and start to brown.
Add the beans and mash down using a potato masher until they become a paste. Blend to a smooth puree and then add them to the frying pan where the onions are being browned. "They will become a thick puree, keep scrapping from the edges and bottom of the pan. If you prefer to add a little more oil, this is the time".
Tilt the frying pan sideways and form a roll with the bean paste. I like to flip them like pancakes a little bit. Taste to check if it needs salt.
To serve, place them on a plate. Sprinkle with cheese and garnish with tortilla chips.
I can add chop bacon before the onions, you could also use chorizo