Rinse the pinto beans in a colander and remove any unwanted pebbles or piecesfrom the bag.

Add beans to a large pot, cover with water, and soak overnight.

Drain the beans and return to the pot. Add fresh water to the pot until it is 2 inches above the beans. Add onions and a few dashes of salt. 

Bring beans to a boil, cover and simmer for one hour only stirring occasionally. After an hour, check to see if the beans are cooked through. If they are not, simmer until they're done. 

Drain the beans, reserving the broth water, and remove the onion. 

In a large skillet (preferably iron), heat the lard or oil over medium heat. 

Add the garlic to the oil and stir. Add the beans, cumin, oregano, and 1/4 c. of the bean broth. You can also chop the onion and add it, if you'd like. 

Cookk, gently mashing the beans with a fork or potato masher. 

Continue stirring and mashing, adding bean broth as needed, until it is the texture you want and the beans are the consistency of soft mashed potatoes. 

Taste and season as desired.