Serves: 8
Total Calories: 67

1 pound dried pinto bean
2 medium white onions, finely chopped and divided evenly
10 cloves garlic (medium), peeled and thinly sliced
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 teaspoon salt, or to taste
1/4 cup lard, corn oil, or safflower oil
1/8 teaspoon freshly ground pepper, or to taste
1/2 cup finely crumbled cotija or mild feta cheese

1. Pick over dried beans carefully and remove any pebbles or debris. Place in a large strainer or colander and rinse thoroughly under cold tap water.

2. Put the beans, half of the onions, the garlic, and the oregano in a large pot. Add water to about 2 inches above the level of the beans. Bring to a boil, uncovered. Reduce the heat to low, cover, and cook the beans until tender, about 1 1/2 to 2 hours. Add more water during cooking if the liquid thickens before the beans are tender. When the beans are tender, add the salt and continue to cook until the liquid thickens and the beans are soft. Turn off the heat and let the beans stand in the pot.

3. Heat the lard or oil in a large deep skillet over medium heat and cook the remaining onion, stirring, until golden brown and caramelized. Reduce the heat if the onion browns too fast. Take care not to burn it. Add 2 cups of the beans and mash with a bean masher or wooden spoon until thick and smooth. Add the remaining beans and cook, stirring, until the mixture is thick and creamy. Most of the beans should remain whole. Stir in the pepper, then adjust seasoning. Transfer the beans to a deep platter or large shallow bowl. Sprinkle with cheese and serve.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 67
Calories from Fat: 12

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
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Basic Pot Beans
Basic Refried Beans
Basic White Rice
Beans with Chorizo, Chiles, and Tequila
Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
Chickpeas with Spinach
Fresh Fava Beans
Green Rice
Horsemen’s Beans
Lima Beans with Toasted Pumpkin Seeds
Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
Ranch Beans with Bacon
Red Beans and Pork Chili
Red Rice with Chicken
Rice with Carrots
Rice with Chickpeas
Rice with Corn
Rice with Crab, Yucatán Style
Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
Rice with Pine Nuts
Rice with Plantains
Rice with Sausage and Cabbage
Rice with Shrimp and Corn
Rice with Squash Blossoms
Tomatillo-Cilantro Rice
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Vermicelli with Mushrooms
Vermicelli with Turkey
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White Beans with Roasted Garlic
Yellow Rice with Peas
Yucatán Puréed Black Beans