Baleada

Method

1. In a bowl, stir together 100 g plain flour, 0.5 tsp baking powder and 0.25 tsp of the salt. Rub in 10 g lard with your fingertips until the flour looks sandy, then add 60 ml warm water a little at a time, mixing to a soft, slightly sticky dough.
2. Knead on a lightly floured surface for 5 to 6 minutes, until smooth and elastic and the dough springs back when pressed. Cover with a damp cloth and rest 30 minutes at room temperature, then divide into 2 equal pieces, roll into balls and rest a further 10 minutes.
3. Meanwhile, heat 1 tsp vegetable oil in a small frying pan over medium heat and fry 20 g chopped onion with 1 clove chopped garlic for 2 to 3 minutes, until soft and fragrant but not coloured.
4. Add 120 g drained red beans and 2 tbsp of their cooking liquid, season with the remaining 0.25 tsp salt, and mash with a fork or bean masher over medium-low heat for 4 to 5 minutes, until you have a thick, scoopable refried paste that holds its shape. Keep warm.