Adapted, barely, from Wahaca by Thomasina Miers, p148-9
- 1 can pinto or black beans
- 1 medium onion (about 200 grams)
- 1 clove garlic
- 25 + 10 grams unsalted butter or lard * 25 grams for cooking, 10 for serving
- few fresh bay leaves
- salt & pepper
- * if cooking with lard, still use 10 grams of butter to serve, not additional lard
- frying pan
- chopping board and knife
- food processor or immersion blender & bowl
Drain and rinse the beans. Place in bowl or food processor and blitz, adding a little water to loosen up.
Finely dice the onion.
Heat the fat in your frying pan. When it starts to foam, add the onion and season well. Let it cook until really soft - about ten minutes. When the onion is nearly ready, finely slice the garlic.
When the onions are done, add the garlic and stir, making sure that it doesn't burn - not too hot. After about a minute, add the pureed beans and bay leaf and stir well. Season heartily, as beans like a lot.
Stir regularly over the ten minutes to keep the texture nice and avoid sticking to the pan. Add a little more water - you're looking for a puree that falls off your spoon.
When you're ready to serve, stir through the 10 grams of butter. Spread over your wrap.