Mexican frijoles refritos | Creamy bean dip with tortilla chips

Finely chop the onion and garlic cloves. Melt the lard in a deeper skillet or saucepan over medium heat.

Add the chopped onion and sauté for 4–5 minutes until translucent and soft. Then stir in the minced garlic and ground cumin, and fry for another minute until fragrant.

Pour the black beans into the skillet along with their liquid (or add a little water). Season with salt and pepper to taste. Bring to a boil, then simmer gently over low heat for about 8–10 minutes so the flavours meld and the beans soften.