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1
Bring water,beans,sliced onion,2 tablespoons lard and garlic to boil in heavy Dutch oven.
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2
Reduce heat and simmer 1 1/2 hours.
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3
Add epazote (or oregano) and simmer until beans are tender, adding water as needed, about 30 minutes.
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4
Puree bean mixture through medium disc of food mill or coarsely chop in food processor using on/off turns; return to Dutch oven.
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5
Heat remaining 1/4 cup lard in heavy large skillet over medium-low heat.
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6
Add 1 Celsius red onions and 1 tablespoon minced chilies.;cover and cook until onion is translucent, stirring occasionally, about 10 minutes.
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7
Increase heat to medium-high, add sausage and cook until no longer pink, breaking up with fork or potato masher, about 10 minutes.
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8
Add to beans and bring to a boil; reduce heat,cover and simmer until mixture thickens, stirring occasionally, about 15 minutes.
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9
Add salt to taste.
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10
Cool completely, then refrigerate overnight.
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11
Bring beans to room temperature; taste and adjust seasoning.
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12
Preheat oven to 350 degrees.
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13
Grease a large casserole and fill with beans.
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14
Sprinkle with cheese, cover and bake until bubbling, about 20-30 minutes.
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15
Serve immediately, passing remaining chilies, green onion and cilantro separately.
