In pan add beans, garlic, tomatoes, chipotle
puree, cumin seed, and salt. Bring to a boil over
med heat. Remove from heat. Puree bean mixture in
blender until very smooth. In large heavy skillet
heat lard over med-high heat. Add puree and bring
to a rapid boil stirring constantly until no steam
rises from beans and the liquid is evaporated.
Decrease heat to med and cook stirring constantly
until beans are a thick and semisolid consistency
and slightly crusted and browned, about 20 min.
Stir in cilantro and adjust the salt.
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