(Firjoles con Veneno)
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
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.
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.