Step 1

Sort through the beans, removing any rocks, broken, or shriveled beans, and then give them a good rinse.

Step 2

Add the drained beans, onion, bay leaf, garlic, salt, and water to the Instant Pot, cover, and cook on HIGH PRESSURE for 45 minutes, followed by a 10-minute NATURAL PRESSURE RELEASE, then QUICK RELEASE the remaining pressure, press CANCEL, and uncover.

Step 3

Discard the bay leaf, garlic, and onion, strain the beans and reserve both the beans and broth, setting them aside momentarily.

Step 4

Place a large pan over medium heat, melt the lard, and drizzle with oil, then add the chopped onion and jalapeño, cooking until golden brown. Add the minced garlic and dried oregano to the pan, toasting for 1 minute.

Step 5

Add the cooked beans, 1/4 cup of the reserved bean broth, and mash using a potato masher until creamy and chunky, adding more broth as needed to achieve the desired consistency.

Step 6

Once hot and bubbly, stir in salt to taste, turn off the heat, and top with cheese and cilantro.