Hand-Mashed Pinto Beans with Cheese

Directions

1. 1
   Place beans in heavy large pot.
2. 2
   Add 10 cups water, green onions, and 1 tablespoon lard.
3. 3
   Bring to boil over high heat, stirring occasionally.
4. 4
   Reduce heat to medium-low, cover partially, and simmer until beans are just tender, about 55 minutes.
5. 5
   Mix in 1 teaspoon fine sea salt.
6. 6
   Cover partially and continue to simmer until beans are very soft, adding more water by cupfuls if water level falls below top of beans, about 20 minutes longer.
7. 7
   Heat remaining 1/3 cup lard in heavy large skillet over medium heat.
8. 8
   Add white onion and saute until beginning to brown, about 8 minutes.
9. 9
   Add garlic; stir 1 minute.
10. 10
    Using slotted spoon, transfer beans to skillet.
11. 11
    Mash with potato masher to coarse, lumpy puree.
12. 12
    Mix in enough bean cooking liquid (about 1/2 cup) to moisten.
13. 13
    Mix in cheese.
14. 14
    Season to taste with salt and pepper.
15. 15
    (Can be made 1 day ahead.
16. 16
    Cool 30 minutes.
17. 17
    Cover beans and liquid separately and refrigerate.
18. 18
    Rewarm beans over low heat, mixing in bean cooking liquid by 1/4 cupfuls if dry.)
19. 19
    Serve beans warm with tortillas.
20. 20
    *Light yellow, semi-soft mild cheese that is different from the aged Spanish cheese of the same name.
21. 21
    Substitute mild cheddar, Monterey Jack, or Muenster.