Pick through and rinse the Dried Pinto Beans under cold water to remove any debris. Soak them overnight in plenty of water (cover by 2 inches) or use a quick-soak: bring to a boil for 2 minutes, remove from heat and let sit for 1 hour, then drain and rinse.
Place the drained beans in a large pot and cover with fresh Water by a couple of inches. Add a halved White Onion and a few whole cloves of Garlic. Bring to a boil, then reduce to a gentle simmer and cook uncovered until the beans are very tender, about 1–2 hours depending on age and size.
When the beans are tender, season with Salt to taste during the last 15–20 minutes of cooking. Remove the halved onion and whole garlic cloves (you can finely chop them and reserve for frying, or discard if you prefer). Reserve 1–2 cups of the cooking liquid.
Drain most of the beans, leaving a little cooking liquid in the pot, and mash the beans with a potato masher or the back of a spoon until you reach your preferred texture (smooth or slightly chunky). Stir in a little reserved cooking liquid as needed to loosen them.
Heat the Lard in a large skillet over medium heat until shimmering. Add the chopped reserved onion and garlic (or a small fresh onion and minced garlic if you didn’t reserve any) and sauté until soft and fragrant, about 3–5 minutes.
Add the mashed beans to the skillet and mix thoroughly with the lard, onion, and garlic. Fry, stirring and pressing the beans against the pan, until they thicken and take on a slightly crispy edge in places, 5–10 minutes. Adjust seasoning with more Salt if needed and thin with reserved cooking liquid to your desired creaminess.
Serve hot as a side, in tacos, or as a spread for tortillas. Leftovers keep well and can be reheated with a splash of water or lard to loosen them up.
