4 refritos mexican beans Recipes

dried pinto beans or 2 cups black beans, salt, vegetable oil, white onion, finely chopped, garlic cloves, finely chopped, salt, crumbled mexican queso fresco or 1/2 cup queso anejo or 1/2 cup dry feta or 1/2 cup parmigiano-reggiano cheese, for garnish

vegetable oil or 3 tbsp bacon drippings, peeled and finely chopped garlic, onion, chopped, undrained cooked beans (slightly warm for easy mashing note canned beans may be used), salt

dried pinto beans , picked over for stones and impurities, grapeseed oil, red onion, diced, garlic, lightly crushed with the side of a knife blade, and minced, mexican chili powder, salt and freshly ground black pepper, minced fresh cilantro leaves or minced fresh flat-leaf parsley