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Frijoles de Olla

Ingredients

• 1 lb. dried pinto beans
• 1/2 small white onion, thinly sliced
• 2 tbsp. lard or canola oil
• Kosher salt, to taste
• Crema or sour cream, for garnish
• 1 cup shredded queso Oaxaca or mozzarella
• Blistered serrano chiles, for serving
• Warm tortillas, for serving

Directions

1. Bring beans, onion, lard, and 10 cups warm water to a boil in a 4-qt. saucepan over medium-high heat. Reduce heat to medium-low, and cook, covered and stirring occasionally, until beans are just tender and begin to split open, about 2 hours. Add salt, and continue cooking, mashing some of the beans in the pot as they cook, until beans are completely soft, about 30 minutes more.
2. To serve, ladle beans into serving bowls and garnish with a spoonful of crema and some of the cheese. Serve with chiles and tortillas.