Frijoles refritos

Rinse 500 grams dried pinto beans thoroughly. Place the rinsed dried pinto beans in a large bowl, cover with ample water, and let them soak overnight for at least 8 hours.

Drain the soaked dried pinto beans and transfer them to a large pot. Add 50 grams of white onion (half of the total), 10 grams of garlic (half of the total), 30 grams of jalapeño, and 10 grams of epazote. Pour in 2000 grams of fresh water, ensuring the dried pinto beans are fully submerged.

Bring the dried pinto beans to a boil over high heat, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the dried pinto beans are very tender and easily mashable. Do not add salt during this initial cooking phase, as it can toughen the dried pinto beans.