Refried Pinto Beans

serves 8-10

3 ounces salt pork, cut into lardons

1 medium yellow onion, finely diced

6 medium garlic cloves, minced

3 (15-ounce) cans pinto beans, undrained

1/4 teaspoon ground cumin

Kosher salt to taste

Chicken broth to thin as needed

In a large saucepan, render the salt pork over medium heat.  Using a slotted spoon, remove the salt pork.  Reserve the rendered fat in the pan, about 3 tablespoons.  Add the onion and sauté until golden brown, about 8-10 minutes.  Add the garlic and sauté until fragrant, about 1-2 minutes.  Add the beans and their liquid and the cumin.  Bring the mixture to a boil.  Reduce the heat, cover and simmer for 10 minutes.  Uncover the beans and stir.  Cook, uncovered, for another 10 minutes.  Using the tines of a large fork or a potato masher, mash the beans to a coarse purée or to desired texture; stirring as you go.  (To serve as a side dish, I like my beans with a thinner texture.  To serve on nachos or as a filling for burritos, I like them with a thicker texture.)  As the beans sit, they will thicken.  Thin with 1 tablespoon of chicken broth at a time to reach desired consistency.  Season to taste with kosher salt.  Enjoy!

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