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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
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