Step 1

Pick out the bad beans and throw them out. Rinse and soak your pinto beans over night for a faster cook (optional).

Step 2

Drain the beans and put them in a pot deep enough to boil. Add cumin, 1 tsp salt, epazote or Mexican oregano, 1/4 of an onion, 3 smashed garlic cloves, and enough water to cover the beans by at least 2 inches.

Step 3

Bring to a boil on medium heat uncovered for 1-2 hours. Add water as you go- it will evaporate over time.

Step 4

If you soaked your beans over night, you will only need to boil for about an hour and a half. If you didn't soak, expect the beans to take more than 2 hours to soften. The beans are ready when you can smash them easily with your fingers.

Step 5

Drain the beans but do not throw away the garlic, onion, or bean water. We will be using nearly all of this to add back into the refried beans for flavor and consistency.

Step 6

Heat some lard (or oil) in a skillet until melted.

Step 7

On medium low heat, add the chopped onions and a pinch of salt. Sauté until just turning a little brown.

Step 8

Add the chopped jalapenos and sauté for another 1-2 minutes.

Step 9

Increase the heat to medium high, then add the drained pinto beans and begin smashing them. I'm using my potato masher, but you can use the back of your spatula or even a hand blender for a smoother consistency.

Step 10

Reduce the heat back to medium-low after a minute. Keep smashing until you reach your desired consistency, while simultaneously adding the bean water in increments as you smash. I added back all of my bean water in 3-4 batches.

Step 11

Try the refried beans and add salt and/or cumin to taste. I usually end up adding about 1/8 tsp each to get the perfect flavor.

Step 12

Once you've reached your desired consistency, remove from heat. I like my refried beans smooth but with little visible little chunks. Some people like it super smooth or chunky- there is no wrong way!

Step 13

Top with your favorite cheese and enjoy :)