Ingredients:
1 pound dried pinto beans
1 yellow onion, halved, divided
5 cloves garlic, divided
1 bay leaf
1 teaspoon dried Mexican oregano, divided
3 teaspoons kosher salt, divided, plus more to taste
Water, as needed
3 tablespoons olive oil, or lard
1 jalapeño pepper
Instructions
Rinse and clean the beans by picking out and discarding any that are shriveled or split as well as any small rocks that may have made their way into the batch.
In a large pot, combine the beans, ½ yellow onion, 2 cloves smashed garlic, 1 bay leaf, ½ teaspoon dried Mexican oregano, 1 ½ teaspoons kosher salt, and enough water to completely cover the ingredients plus an additional 3 inches.
Bring the beans to a boil over medium-high heat, reduce heat to low, cover, and simmer for 1 ½ to 2 hours, until soft and tender. Add more water as needed if it begins to dry out.
While the beans are cooking, finely dice the remaining ½ yellow onion, 3 cloves of garlic, and the jalapeño. Set aside.
When the beans are finished cooking, place a large bowl underneath a strainer or colander and carefully pour the beans and the cooking liquid into the strainer. Discard the bay leaf.
Heat the oil in the same large pot over medium-high heat. Add the diced onion, garlic, jalapeño, and the remaining ½ teaspoon dried Mexican oregano and 1 ½ teaspoons kosher salt. Cook for 5 minutes, stirring occasionally, until the onions begin to soften.
Add in the cooked pinto beans and cook for 2 minutes, stirring occasionally.
Add in ¾ cup of the reserved cooking liquid from the beans and stir to combine.
Mash the beans using a potato masher for a chunky texture, or puree them using an immersion blender or regular blender for a smoother texture. You may need to add more of the reserved cooking liquid if they’re still too dry.
Taste and season with more salt, if necessary.