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