• 1 lb dried pinto beans
• 1 onion, halved
• 2 cloves garlic, minced
• 2 tablespoons pork lard
• 2 tablespoons Hardcore Carnivore Tex Mex seasoning
• Salt to taste

Method:

1. Rinse beans to remove any debris.
2. Place beans in a large bowl and cover with water. Soak for an hour. 
3. Place beans into a large pot, and add enough water to cover them by 2 inches. Bring the mixture to boil, then add half the onion and reduce heat to a simmer.
4. Cook for 1.5-2 hours until the beans are tender, adding more water if needed so beans are always submerged. 
5. Once beans are tender, drain them but reserve the cooking liquid. 
6. In a large skillet with high sides, melt the lard over medium high heat. 
7. Finely dice the remaining onion, then add to the hot lard and cook for 7-9 minutes, stirring frequently until soft and brown around the edges.
8. Add the garlic and cook a further minute, then add in the drained beans. Cook stirring frequently for 5 minutes. 
9. Use a potato masher to start mashing the beans in the skillet, making them as smooth or coarse as you prefer. Add in the reserved cooking liquid a little at a time to loosen the mixture. 
10. Add the Tex Mex seasoning and stir to combine. Taste, and add more salt if needed.
11. If the mixture is too thick, add more cooking water. If it becomes too runny, just let it simmer and thicken again. 
12. Your beans are ready! We like to serve them with some crumbled queso fresco or cotija cheese.