- 1/4 cup freshly rendered pork lard, bacon fat, or canola or safflower oil
- 1/4 cup finely chopped white onion
- 1/2 teaspoon finely chopped garlic
- 2 1/2 cups drained Frijoles de la Olla , plus 1 cup bean broth
- 1/2 teaspoon sea salt
- 1/2 cup crumbled queso fresco
- Heat the lard in a skillet over medium-high heat. Add the onion and fry, stirring often, until lightly browned, 4 to 5 minutes. Add the garlic and beans and begin to smash the beans with a bean or potato masher until they are pastelike but still have some lumps. Stir in the broth and salt and continue to smash and stir occasionally, for about 5 minutes. When the bean mixture begins to spew and sputter, lower the heat and cook, stirring occasionally, until the bottom of the pan stays clear for a moment when scraped with a spoon, another 5 to 7 minutes. Serve hot, and, if you want, sprinkle on the cheese.