Mexican Refried Beans

Ingredients:

• 2 cans (425 g) black beans
• 1/4 cup lard

Preparation:

1. In a large skillet, heat 1/4 cup lard or vegetable oil over medium heat. Add half the diced onion and cook, stirring, until softened, about 3 minutes.
2. Add two 16-ounce cans of drained black beans, 1 cup chicken broth, and 1/2 teaspoon dried oregano. Cook, mashing the beans gently, until the liquid is absorbed, about 5 minutes.
3. Add another 1 cup of chicken broth and cook until the consistency of a light sauce, about 7 minutes. Add a little water; the beans are too thick. Season with salt and pepper to taste and sprinkle with crumbled cotija cheese.