Source: Rick Baylesss Mexican Kitchen

2 tablespoons vegetable oil, lard, bacon or chorizo drippings
1 medium white onion chopped
4 garlic cloves, peeled and finely chopped
4 cups undrained, seasoned cooked beans, slightly warm
Salt, to taste
1/2 cup crumbled Mexican queso fresco, queso anejo, pressed
    salted farmers cheese, dry feta or Parmesan, for garnish

In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring frequently, until deep golden, about 10 minutes. Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. Mash the beans into a coarse puree.

Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed.

Add about a cup of bean liquid or water and stir frequently over the heat until the beans are still a little soupy (theyll thicken as they sit). Taste and season with salt if needed.

Yield: 6 servings