Refried Beans (Frijoles Refritos)

Pasos

1. Rinse the pinto beans, cover them generously with cold water, and let soak overnight, until well plumped.
2. Drain the beans, place them in a large pot with fresh water, a piece of onion, the garlic, and the bay leaf, then bring gently to a simmer.
3. Let cook at a gentle simmer, pot partially covered, until the beans crush easily between your fingers and their skins are tender.
4. Salt at the end of cooking, then let the beans cool slightly in their liquid so they remain tender and well seasoned.
5. In a large heavy skillet, melt the lard over medium heat, add the remaining finely sliced onion, and cook until golden, sweet-smelling, and slightly caramelized.
6. Add the drained beans to the skillet with a ladle of their cooking liquid, then mash them with a potato masher or wooden spoon, keeping a rustic texture.
7. Continue cooking, stirring often, adding a little cooking liquid when the mash thickens too much, until you get a creamy, glossy, and supple texture.
8. Taste, adjust the salt, remove the bay leaf if necessary, then serve hot with fresh cilantro and crumbled mild feta on top.