Finely dice the onion.

Peel and mince the garlic.

Finely dice the jalapeño or serrano if using.

Drain the cooked beans, reserving the cooking liquid.

Chop the cilantro if using.

Juice the lime if using.

Measure the cumin, chili powder, oregano, salt, pepper, and any optional spices.

Heat the lard, bacon fat, butter, or oil in a large skillet over medium heat.

Add the diced onion and cook for 5–7 minutes until softened and translucent.

Stir in the garlic and cook for 30–60 seconds until fragrant.

Add the cumin, chili powder, oregano, and any optional spices, stirring for about 30 seconds to bloom the spices.

Add the cooked beans and about ½ cup of the bean cooking liquid or vegetable broth.

Cook for 5–8 minutes, stirring occasionally, until the beans are heated through.

Mash the beans with a potato masher, bean masher, or the back of a wooden spoon until they reach your preferred consistency. For smoother beans, use an immersion blender briefly.

Add additional bean cooking liquid a few tablespoons at a time until the beans are creamy and spreadable. They should be thick enough to hold their shape but soft enough to spread easily.

Taste and season with kosher salt, black pepper, and lime juice if using.

Fold in chopped cilantro just before serving if desired.