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

Refried Beans with ‘Venom’ Refried Beans with ‘Venom’
This is a favorite Monterrey side dish.
Yield: serves 4


  • 12 lb. soaked pinto beans
  • 2 white onions, peeled (1 whole, 1 minced)
  • 23 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 12 cup of the cooking liquid and mash with a fork to a loose paste, adding up to 12 cup more of the cooking liquid if beans become too dry. Season to taste with salt.