Refried Beans with ‘Venom’

  • Serves

    serves 4

(Firjoles con Veneno)
This is a favorite Monterrey side dish.


  • 12 lb. soaked pinto beans
  • 2 white onions, peeled (1 whole, 1 minced)
  • 23 cup lard
  • Salt


Step 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.

Step 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.

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