Alföld-style mashed beans with onion lard | Homestyle rustic one-pot dish

Sort through the pinto beans, wash them thoroughly in cold water, then soak them in plenty of water for at least 6-8 hours or overnight. Drain the soaking water the next day.

Place the beans in a large pot and cover with fresh water by about 3-4 fingers deep. Add the bay leaves and 2 cloves of finely crushed garlic. Bring to a boil, then cover and cook over low heat for about 60-80 minutes, until the beans are completely tender and almost falling apart. At the end of the cooking time, season with fine salt and ground black pepper.

When the beans are butter-soft, remove the bay leaves from the pot. Ladle some of the cooking liquid (about 2-3 deciliters) into a separate bowl and set aside to adjust the consistency later.