Quick Refried Beans

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Step 1

In a food processor, pulse the beans until coarsely chopped, about seven pulses. Transfer one cup of the beans to a bowl and set aside in a 12-in non-stick skillet over medium heat, two 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

Step 2

Transfer the onion mixture to the processor. Reserving the skillet. Pulse until coarsely chopped about seven pulses. Add the water and pulse until the onions and beans are coarsely pureed 7 to 12 more pulses. Set aside

Step 3

Add the remaining two tablespoons of lard to the empty skillet and heat over medium until barely smoking. Add the reserved cup of beans and cook until they begin to brown and most of the lard has been absorbed, 1 to 2 minutes. Stir in the pureed beans, then spread the mixture to the edges of the skillet. Cook without stirring until the beans begin to brown at the edges, 1 to 2 minutes. Stir the beans well and repeat the process twice more. Off-heat stir in the cilantro and lime juice. Taste and season with salt. Adjust the consistency with additional water