Refried Pinto Beans-Gourmet!

1 lb. pinto beans
1 large onion, chopped
1 clove garlic, minced
2 tsp. salt
1 tsp. pepper
1 bay leaf
4 Tbsp. lard or olive oil
4 Tbsp. fresh cilantro, finely chopped
1/4 lb. grated Monterey Jack or Colby cheese

Sort & rinse beans. Cover with water & soak overnight; OR bring to a boil for 5 minutes, remove from heat, cover and let rest for 1 hour. Drain, rinse and return beans to pot. Add water to just above level of beans. Bring to a boil, cover and simmer approximately 1-1/2 hours or until nearly tender. Now add onion, garlic, salt, pepper and bay leaf. Simmer, uncovered, for approximately 1 more hour, until tender. Check occasionally to determine if more water is needed. Heat lard or olive oil in a large skillet until very hot. Use a slotted spoon to place beans in skillet. Add a little bean liquid. Mash beans with a potato masher or the back of a large spoon. Beans may be partially or completely mashed. Add salt to taste. Simmer beans to desired consistency, adding more cooking liquid, if needed. Stir frequently. Top with grated cheese and cilantro. Serves 12. Serve with our Traditional Mexican Rice.