Hand-Mashed Pinto Beans with Cheese

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.

* Per serving · 4 servings · Values may vary.