Lard Fried Beans

These beans are cooked in garlic and onion with a few flavor additions all thanks to our good friend rendered pork fat.
You can choose to mash them a bit or keep them intact. I challenge you to make this recipe your own by modifying it often. In the end you should have a reliable but irresistible addition to rice or any mexican dish. Yes, top it with an egg and a little fresh cilantro and call it breakfast.

INGREDIENTS
1 pound of pinto beans or black beans about two cups or one can. This recipe assumes canned but if you have time I highly recommend soaking some high quality beans over night and draining, you can use a little bit of the bean water to deglaze the pan later so why not give it a try?
2 Tablespoons of lard
Onion
Garlic
Cummin
S+P

INSTRUCTIONS
Rinse off beans into a colander and set aside.
Finely chop a few tablespoons of onion and about two teaspoons of garlic.
Heat up about two tablespoons of lard, once liquid add your onions and garlic, if you want to try a little spice add a little Jalapeño at this stage.
Sauté for a few minutes and let the garlic and onions sweat a little. I add a good heaping teaspoon of cumin along with salt + pepper just before I’m ready to add my beans.
Turn your heat down low as to avoid burning your garlic and toss everything together.
Stir often and feel free to mash them together a little if you want a slightly creamy texture.
Taste often and adjust your salt and pepper accordingly.
I generally give this entire recipe 12-15 minutes to complete.