1 pound dried pinto beans
1 bay leaf
1 bunch epazote (if possible)
4 tbs pork lard or bacon fat
1 onion chopped
6 cloves garlic chopped
6 chipotle peppers in adobo sauce, mashed ( 3 for mild piquant flavor)
1 tbs ground cumino
Salt to taste
2 cups of melty cheese such as Monterrey (optional)
Soak beans overnight , drain
Cover beans with cold water and add 1 onion quartered and epazote and 1 or 2 bay leaves
Bring to a boil and reduce to simmer about 1 hour or until beans have integrity but are soft on the inside
Drain and remove onion
Mash the beans with the bottom of a glass or with a potato masher. Mash them thoroughly but don't use a blender or processor. Add bean water if too dry.
In a frying pan fry the onion, garlic and chipotle peppers with the pig fat.
Add mashed beans , combine well with oil , cumino and other ingredients and continue to cook until you reach the desired consistency
Add more lard to your taste.
If you want to be even more decadent , fold in the cheese.
Serve
