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Export 6 ingredients for grocery delivery
Step 1
Pulse garlic in a food processor until very finely chopped. Scrape into a small bowl. Pulse beans and 3 Tbsp. water in processor (no need to clean) until a coarse paste forms, about 2 minutes.
Step 2
Heat lard in a large nonstick skillet over medium. Cook garlic, stirring constantly, until lightly golden around the edges, about 3 minutes. Immediately add beans, jalapeño, and a big pinch of salt and cook, stirring and folding in beans with a heatproof rubber spatula, until incorporated and beans turn a shade darker, about 10 minutes.
Step 3
Reduce heat to medium-low, add ¼ cup oil and cook, stirring often, until oil is absorbed and beans start to dry out at edges, about 5 minutes or so. Continue to cook, adding remaining oil by ¼-cupfuls every 5 minutes and stirring occasionally, until very thick and dark, 15–20 minutes. Discard jalapeño. Season with more salt if needed. Serve with sour cream, avocado, and tortillas.
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