4 cups undrained seasoned cooked beans, slightly warm
1 medium white onion, chopped
4 cloves garlic, peeled and finely chopped
2 tablespoons vegetable oil or lard or bacon or chorizo drippings
1/2 cup monterey jack cheese, shredded (for garnish)
salt, to taste
tortilla chips (for garnish)
In a large nonstick skillet, heat the oil or lard over medium heat. Add the onion and cook, stirring frequently, for about 10 minutes (until deep golden). Stir in the garlic and cook for about a minute, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. Using a potato masher or the back of a large spoon, 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 and stir frequently over the heat until the beans are still a little thinner than you’d like them to be when served (they will thicken as they sit). Season with salt to taste.