Refried Beans

Method

1. Tip 90 g of dried pinto beans onto a plate and pick out any stones or broken beans. Rinse under cold water, put them in a bowl, cover with cold water by at least 5 cm and leave to soak overnight, or for at least 8 hours. Drain and discard the soaking water.
2. Put the drained beans in a small heavy saucepan with 700 ml of fresh water, 25 g of the chopped white onion, 1 whole garlic clove and the sprig of epazote. Bring to the boil over high heat, skim off the grey foam, then lower the heat so the surface barely trembles.
3. Simmer partly covered for 75-90 minutes, topping up with a splash of hot water if the beans ever poke above the liquid. They are ready when a bean crushes to a smooth paste against the roof of your mouth with no chalky centre. Stir in 0.5 tsp of fine salt in the last 10 minutes of cooking, then take off the heat. Do not drain: the brothy liquid is what makes the beans creamy.