Refried Beans with Spicy Pickled Nopales

• 2 cups dried pinto beans, rinsed and picked over, then soaked for 2 hours and drained
• Kosher salt
• 3 tablespoons lard or bacon fat
• 1/2 medium red onion, finely diced
• 1 1/2 teaspoons dried Mexican oregano
• Warm tortillas, crumbled queso fresco, and Spicy Pickled Nopales, for serving

1. In a saucepan, cover the beans with 2 inches of water and simmer over low heat, stirring occasionally, until tender, about 3 hours.
2. Add water as necessary to keep the beans covered by 2 inches.
3. Season the beans with salt and let stand for 5 minutes; drain, reserving 1 cup of the cooking liquid.
4. In a large skillet, heat the lard.
5. Add the onion and cook over moderately low heat, stirring, until softened, 7 minutes.
6. Add the beans, oregano and 1/2 cup of the reserved cooking liquid.
7. Using a potato masher, coarsely mash the beans.
8. Add more of the reserved bean liquid until the mixture is thick but not soupy.
9. Season with salt.
10. Transfer the beans to a bowl and serve with the tortillas, queso fresco and Spicy Pickled Nopales.

pinto beans, kosher salt, lard, red onion, oregano, tortillas

Taken from www.foodandwine.com/recipes/refried-beans-with-spicy-pickled-nopales (may not work)