(Firjoles con Veneno)

SERVES 4

This is a favorite Monterrey side dish.

1/2 lb. soaked pinto beans
2 white onions, peeled (1 whole, 1 minced)
2/3 cup lard
Salt

1. Put beans and whole onion into a medium pot, cover with water, and simmer over medium-low heat until beans are soft, about 1 hour. Drain beans, reserving cooking liquid. Discard onion.

2. Melt lard in a large heavy skillet over medium heat. Add minced onions and cook until soft. Add beans and 1/2 cup of the cooking liquid and mash with a fork to a loose paste, adding up to 1/2 cup more of the cooking liquid if beans become too dry. Season to taste with salt.