Mince garlic. Mash beans with a potato masher or in a food processor. Melt the fat at medium high. Fry the garlic for a moment, then pour in the mashed beans. Add epazote, cumin, salt and chile powder. Stir. Add milk. Stir. Let thicken, stirring often.
You can stop here for creamy beans, or continue on for a lightly crusty "restaurant style" bean…
Once it looks thick enough, pour half into an ungreased baking pan (10" x 10" or similar). Bake at 350 degrees for about 30 minutes in a preheated oven. Store the other half for later. Each pan makes two big portions. The recipe doubles well also.
Note: Epazote is a Mexican herb; there is no substitute. Leave it out if you don't have any.
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