Bean Dip

Method

1. Drain 200 g of cooked pinto beans in a sieve, reserving a couple of tablespoons of the liquid, and rinse briefly if using canned beans.
2. Melt 2 tsp of lard in a small heavy frying pan or skillet over medium heat. Add 2 tbsp of finely chopped white onion with a pinch of the salt and fry, stirring, for 4 minutes until soft and translucent but not browned.
3. Stir in 1 of chopped garlic, 0.25 tsp of ground cumin and 0.25 tsp of chilli powder and cook for 30 seconds, until fragrant — do not let the spices catch.