|As promised, here is my recipe for homemade refried beans. One bite will tell you how much better they are than canned beans – the secret to the creaminess is the half-and-half. Remember that this recipe starts with charro beans, the recipe for which is below.|
|2||Cloves garlic, minced|
|½ medium||White or yellow onion, chopped|
|3 cups||Charro beans, with liquid|
|1 tsp||Chili powder|
|½ cup||Half-and half|
|In a skillet, melt the lard and sauté onion and garlic until translucent. Stir in beans, then mash most of them using a potato masher. Add chili powder.Slowly pour in the half-and-half, stirring constantly.
Continue to cook and stir until mixture reaches desired consistency; salt to taste.
Serve topped with shredded Monterrey Jack, Asadero, or Cotija cheese.