1 pound black turtle beans
10 cups hot water
1/4 white onion, roughly sliced
5 tablespoons lard
1 tablespoon salt, or to taste
2 large sprigs epazote
1/4 medium onion, roughly sliced
1 chile habanero
1. Rinse beans and run through hands to remove any small stones or bits of earth. Place beans in earthenware bean pot and cover with hot water. Add onion and 2 tablespoons lard. Bring to boil. Quickly reduce heat and barely simmer, covered, about 3 hours, or until just tender but not mushy. Do not stir.
2. Add salt and epazote and simmer another 30 minutes. Set aside, preferably until next day.
3. There should be plenty soupy liquid. Reserve 1/2 frijoles for another use. Pass remaining beans with bean broth, about 3 l/2 to 4 cups, through medium disk of food mill.
Melt 3 tablespoons lard in large skillet pan. Add and sauté onion until tender. Add sieved beans and chile habanero. Cook over high heat to soft paste, about 15 minutes.