Refried Beans

Stove-Top Method:

1. Place the beans in a large bowl and cover with 2 inches of water. Soak the beans for 4 to 12 hours, then drain and rinse.

2. Add the beans, onion, and 1 teaspoon of the salt to a large pot. Add enough water to cover the beans by 2 inches. Bring to a boil over high heat. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, about 1 hour. Reserve 1 cup of the liquid and drain the beans, then discard the onion.

3. Add the lard to a large skillet over medium heat. Once the lard is glistening, add the garlic and cook, stirring, until fragrant, about 1 minute. Add the drained beans, taco seasoning, and ¼ cup of the reserved bean water.

4. Cook, stirring often, gently mashing the beans with a potato masher or fork, until smooth. Add more reserved bean water 2 tablespoons at a time as necessary. Taste and season with the remaining ½ teaspoon salt, if needed. Top with shredded cheese if using.

Instant Pot Method (no soak)

1. To a 6-quart (or larger) Instant Pot, add the beans, onion, 1 teaspoon of the salt, and 6 cups of water.

2. With the vent in the sealed position, cook the beans on high pressure for 45 minutes. Allow the pressure to naturally release for 25 minutes, then manually release remaining pressure. Reserve 1 cup of the liquid and drain the beans, then discard the onion.

3. Set the Instant Pot to sauté mode and add the lard. Once the lard is glistening, add the garlic and cook, stirring, until fragrant, about 1 minute. Add the beans, taco seasoning, and ¼ cup of the reserved bean water. Cook, stirring often, gently mashing the beans with a potato masher or fork, until smooth. Add more reserved bean water 2 tablespoons at a time as necessary. Taste and season with the remaining ½ teaspoon salt, if needed. Top with shredded cheese if using.

Slow Cooker Method (no soak):

1. To a 6-quart slow cooker, add the beans, onion, 1 teaspoon of the salt, and garlic. Add enough water to cover the beans by 2 inches.

2. Cook on HIGH for 6 hours or on LOW for 10 hours. Reserve 1 cup of the liquid and drain the beans, then discard the onion.

3. Add the lard to a large skillet over medium heat. Once the lard is glistening, add the drained beans, taco seasoning, and ¼ cup of the reserved bean water. Cook, stirring often, gently mashing the beans with a potato masher or fork, until smooth. Add additional bean water 2 tablespoons at a time if necessary. Taste and season with remaining ½ teaspoon salt, if needed. Top with shredded cheese if using.