Refried beans (Frijoles refritos)

1. Get the cooked pinto beans ready (if canned, drain and rinse); set aside 200 ml of their cooking liquid or water.

2. Melt the lard in a wide frying pan and fry the finely chopped onion over medium heat for 6-8 minutes until golden.

3. Add the crushed garlic and the epazote and fry for half a minute. If you have no epazote, a pinch of ground cumin will stand in.

4. Add the beans and mash them in the pan with a potato masher or fork, pouring in the cooking liquid little by little until creamy and spreadable.

5. Season with salt and fry over medium heat, stirring, for 5-8 more minutes until the purée thickens and comes away from the bottom of the pan.

6. Serve warm as a side, or spread into tortillas or onto tostadas; you can sprinkle crumbled cheese on top.

Tip: The purée keeps thickening as it cools – when reheating the next day, add a little water and stir until smooth.