Mexican gastronomy use most of the times two types of beans: carioca and black. Beans are part of daily meals across the country, in casserole or refried -with oil, milk or lard- is the Mexican dish for excellence. In northern Mexico people eat carioca beans while in central and southern Mexico people prefer black beans.
- 1/2 Lb Carioca or black beans
- 2 tbs Lard
- 1 Cup Fresh cheese, Panela cheese or Manchego cheese
- 1/4 Onion
- Salt to taste
In a expres cooker add beans, add salt and garlic and cover with water and cook for 90 minutes. You need to add water continuously before beans are dry.
- In a skillet add lard, then fry onion until is transparent, then add beans and mash with a flatter. Serve hot and add fresh cheese or panela cheese.