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Pinto beans were slightly sweeter and creamier than black beans, but both work in this recipe. Though we loved the rich flavor lard gave to the beans, olive or vegetable oil worked, too. For a smoother texture, process the beans longer after removing 1 cup in the first step; for a thinner consistency, stir in more water. Serve these as a side with shredded cheese, sliced scallions or chopped onion, or spread them on a torta, fold them into a quesadilla or spoon them over nachos.
15½-ounce cans pinto or black beans, drained
tablespoons lard, olive oil or vegetable oil, divided
01In a food processor, pulse the beans until coarsely chopped, about 7 pulses. Transfer 1 cup beans to a bowl and set aside. In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the lard until shimmering. Add the onion, garlic and 1 teaspoon salt. Cook until the onion is lightly browned, about 5 minutes. Stir in the cumin, coriander and oregano; cook until fragrant, about 30 seconds. Stir in the chilies and adobo sauce and cook, breaking up the chilies with a spatula, until fragrant, about 30 seconds.
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