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Ingredients
  • subheading: For the beans:
  • 1 pound dry pinto beans, soaked overnight
  • 4 whole garlic cloves
  • ½ teaspoon dry epazote, or teaspoon of dried oregano
  • 9 cups cold water
  • Simmer one and a half to two hours or until beans are very soft
  • subheading: For the refried beans:
  • ½ cup lard
  • 1 ½ cups diced onions
  • 2 teaspoons Kosher salt
  • 2 tablespoons minced Serrano pepper
  • 1 teaspoon ground chipotle
  • the cooked beans
  • reserved bean liquid, as needed (I usually use all of it)
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