Step 1

Pick through dry beans for any rocks or debris. Cover beans with 2 inches of water in a stock pot. Add a quarter onion (save remaining for other use), dried chili and crushed garlic.

Step 2

Bring to a boil, reduce heat to simmer, cover and cook until beans are tender, about 1 1/2 to 2 hours.

Step 3

Remove and discard the onion, chili and garlic. You should have about 5 cups of cooked beans.

Step 4

In a large skillet over high heat melt the lard.

Step 5

Drain beans, reserving about a cup of the bean water. Add the beans to the skillet. Fry for several minutes, stirring.

Step 6

Mash with the back of a spoon or potato masher. Add enough bean broth and continue mashing until your desired consistency. I like mine a little chunky and never purée in a food process. If you do, then by all means do it.

Step 7

Season with some salt and black pepper if needed. Serve with crumbled Cotija or Queso Fresco cheese on top.