Homemade Refried Black Beans

Instructions

1. Place black beans, onion quarters, bay leaves and epazote in a large pot. Fill with enough cold water to cover beans by at least 5 to 6 inches. Cover and leave on counter to soak overnight.
2. Drain off water from beans, discard onions and herbs, and set aside.
3. In a large heavy bottom pot set over medium heat, add 1/4 cup lard, diced onions, garlic, and oregano. Sauté until onions are translucent and fragrant, about 6 to 8 minutes.
4. Add beans and stir-fry 3 to 5 minutes.
5. Stir in 6 cups of water, bring to a boil, reduce heat to a bare simmer, and cook 30 to 45 minutes or until beans are tender. If they become too dry, add more water 1 cup at a time.
6. Drain all but 1 cup of cooking liquid from beans. Use an immersion blender to puree beans until smooth and creamy.
7. Turn up heat to allow beans to bubble for about 3 to 5 minutes. If they're too soupy, continue to cook on low heat until thickened to desired consistency.
8. Season with salt and pepper to taste and garnish with Cotija cheese.