Huevos tirados

Finely dice the white onion and mince the garlic. Roughly chop the epazote leaves.

In a large skillet, melt 15 grams of lard over medium heat. Add the diced white onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

Add the cooked black beans and chopped epazote to the skillet. Bring to a simmer, then use a potato masher or the back of a spoon to mash the cooked black beans until mostly smooth but with some texture remaining. Continue to cook for 5-7 minutes, stirring occasionally, until the refried beans have thickened to a spreadable consistency. Season the refried beans with 2 grams of fine sea salt and set aside, keeping warm.