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1. In a colander wash and scrub dried beans picking out any funny looking ones and/or stones.
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2. Transfer beans to a large pot. Boil beans at a hard roll for 15 minutes. Drain into a colander and rinse again with cold water. This will help remove some of the gas causing substances that beans posses.
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3. After curing the beans cover and simmer for 4 hours.
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4. Once the beans and water have turned a deep reddish color remove from heat and let stand while you prepare your pan.
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5. In a large frying pan heat the olive oil and throw in the chopped onion and smashed garlic. Allow to cook till the onions and garlic start to caramelize.
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6. With the onions and garlic still hot, turn the burner to low and use a large slotted spoon to begin transferring the beans from the pot to the frying pan, spooning the beans over the onions and garlic. Save the bean broth for later.
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7. After as many of the beans have been transferred to the pan sprinkle with the garlic salt and stir with a wooden spoon.
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8. Once the beans have absorbed the oil and start to look milky, smash them with a potato masher. Don't worry if the beans look dry and pasty.
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9. Once the beans are smashed start spooning them to the sides of the pan creating a ring. It should resemble a large doughnut.
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10. Give the bean broth a good stir and In the center of the bean ring pour the remaining bean broth (or as much as the pan will allow) into the empty spot.
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11. With the wooden spoon begin cutting the smashed beans so the liquid can river through them Continue cutting till the beans and broth are creamy and well combined.
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12. Allow beans to simmer till the desired consistency is achieved. Garnish with the Jack cheese and serve warm as a side dish or spoon into grilled tortillas as a satisfying snack the whole family will love.
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Serve with your favorite tortilla chips or make your own by cutting tortillas with a pizza cutter and placing each triangle into hot canola oil. Remove from oil and sprinkle with salt to taste.
