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1
Soak pinto beans in cold water for 8 hours or overnight; drain and rinse thoroughly.
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2
Bring beans to boil in fresh water, reduce heat, and simmer 35–40 minutes until completely tender; drain, reserving 120 ml cooking liquid.
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3
Heat lard in heavy skillet over medium-high; render onion until translucent, 3 minutes.
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4
Add warm cooked beans and reserved liquid; mash coarsely with wooden spoon or potato ricer to achieve chunky paste texture.
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5
Season with salt, cumin seeds, and ancho chilli powder; stir continuously 2 minutes to toast spices and deepen flavour.
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6
Continue cooking and stirring 3–5 minutes until beans reach thick, spreadable consistency; adjust salt to taste.
