Refried Beans with Spicy Pickled Nopales

1. 1

   In a saucepan, cover the beans with 2 inches of water and simmer over low heat, stirring occasionally, until tender, about 3 hours.

2. 2

   Add water as necessary to keep the beans covered by 2 inches.

3. 3

   Season the beans with salt and let stand for 5 minutes; drain, reserving 1 cup of the cooking liquid.

4. 4

   In a large skillet, heat the lard.

5. 5

   Add the onion and cook over moderately low heat, stirring, until softened, 7 minutes.

6. 6

   Add the beans, oregano and 1/2 cup of the reserved cooking liquid.

7. 7

   Using a potato masher, coarsely mash the beans.

8. 8

   Add more of the reserved bean liquid until the mixture is thick but not soupy.

9. 9

   Season with salt.

10. 10

    Transfer the beans to a bowl and serve with the tortillas, queso fresco and Spicy Pickled Nopales.

* Per serving · 4 servings · Values may vary.

No additional tips available.