Since Bayo beans are not easily found here in the United States, we tend to use the popular Pinto beans as a substitute, and often use them to accompany Mexican dishes. Beans, corn, and chili peppers have been the foundation of Mexican cuisine since Pre-Hispanic times. Surprise your family today!
Heat the oil or lard in a skillet over medium heat. Add the chopped onion and fry until the edges turn brown about 5 minutes.
Add the beans to the skillet, reserving the broth to add later. Smash the beans using a bean masher or a heavy glass (like in the picture) to press the beans down until they have a pasty texture. Use a heavy glass to mash the beans if you don’t have a bean masher.
Add the broth little by little. Stir and keep mashing the beans until they have a creamy consistency. Add more bean broth as needed to have the desired consistency. Season beans with salt and serve topped with crumbled cheese.
*Make sure the beans are cooked until tender, to have a creamy texture when making this recipe.