The Preparation
Heat lard or oil in a heavy skillet over medium heat.
Add onion and cook until softened and translucent, about 5-7 minutes.
Add garlic, cumin, and chili powder. Cook 1 minute.
Add beans and about 1/4 cup of reserved bean liquid.
Mash beans with a potato masher or the back of a spoon to desired consistency.
Add more bean liquid or water as needed to achieve a smooth, spreadable consistency.
Season generously with salt.
Cook, stirring, for 5 more minutes until beans thicken slightly.
