The night before (or at least 8 hours ahead), place the dried 1 lb dried pinto beans picked over and in a large mixing bowl and cover with 3 inches of water for simmering. Let soak overnight at room temperature. Drain and rinse before cooking. (Short on time? See the quick-soak tip in the tips section.)

Add the soaked, drained dried pinto beans picked over and to a large pot. Add 8 cups of fresh water for simmering, the halved ½ white onion halved half (the whole piece), and 3 whole 5 cloves garlic 3 left whole for simmering cloves. Bring to a boil over high heat, skimming off any foam that rises to the surface.

Reduce the heat to low, cover partially with a lid, and simmer gently for 1.5 to 2 hours, or until the 1 lb dried pinto beans picked over and are completely tender and creamy throughout — no resistance when you press one between your fingers. Add 8 cups water for simmering as needed to keep 1 lb dried pinto beans picked over and submerged by at least 1 inch. Add 1 tsp 1 tsp salt in the last 30 minutes of cooking.

Remove the ½ white onion halved piece and whole 5 cloves garlic 3 left whole for simmering cloves and discard. Using a slotted spoon, transfer the cooked 1 lb dried pinto beans picked over and to a large mixing bowl, reserving the cooking liquid (bean broth) in a separate container. You'll use this liquid to control the consistency of the final 1 lb dried pinto beans picked over and.

In a large, heavy skillet (cast iron is ideal) over medium heat, melt the 3 tbsp lard or vegetable shortening or neutral oil. Add the diced white onion halved and cook, stirring occasionally, for 5 to 6 minutes until softened and translucent. Add the 5 cloves garlic 3 left whole for simmering, 1 tsp ground cumin, and ½ tsp dried oregano preferably Mexican oregano (if using) and cook for 1 minute more until fragrant.

Add a large ladleful of dried pinto beans picked over and (about 1 cup) to the skillet. Use a potato masher or the back of a large wooden spoon to mash them directly in the pan. Continue adding 1 lb dried pinto beans picked over and one or two ladlefuls at a time, mashing as you go. This gradual method gives you the best texture and control.

Once all dried pinto beans picked over and are added and mashed to your liking, stir in the reserved bean broth a few tablespoons at a time until you reach your desired consistency — thick and spreadable for a side dish or burrito filling, slightly looser for a dip. Add 1 tsp chili powder if using.

Continue to cook over medium-low heat, stirring frequently, for 5 to 8 minutes until the 1 lb dried pinto beans picked over and thicken slightly and pull away from the sides of the pan. Taste and adjust 1 tsp salt as needed.

Serve hot, topped with crumbled 2 oz cotija cheese crumbled and fresh fresh cilantro roughly chopped if desired. Great alongside rice, inside burritos or tacos, spread on tostadas, or as a dip with warm tortilla chips.