Soak the beans (optional to cut cooking time)

Cup of Yum
1. Rinse the beans thoroughly under running water and place in a large bowl. Add enough water to cover them by at least 2 inches. Set aside to soak at room temperature for at least 3 hours and up to overnight.
2. Stove top directions:
3. When ready to cook, drain the soaked beans and rinse them again under running water.
4. In a large 4-quart pot, Mexican olla, or dutch oven, add the beans, 8 cups water, garlic and onion.
5. Bring to a boil over high heat, then reduce to a low simmer.  
6. Reduce heat to medium-low and cook for 2 hours or until soft and can break easily with a spoon
7. Using a bean/potato masher, smash the beans to form a chunky puree - alternative, use a stick blender to make a smoother puree. 
8. Add the 1 tablespoon of salt.  
9. In a small skillet, heat the oil or lard until shimmering over medium-high heat.   
10. Add the hot oil slowly to the beans (being careful not splash the oil outside of the pot) and mix well until it's integrated into the beans. 
11. Cook for another 10 minutes on low. 
12. Slow-cooker directions:
13. Rinse beans. 
14. Place beans in a 4-quart slow cooker with 6 cups of water. 
15. Cover and cook on high for 4 to 5 hours or low for 8 to 10.
16. Once the beans are soft and can break easily with a spoon, add the 1 tablespoon of salt.  
17. In a small skillet, heat the oil or lard until shimmering over medium-high heat.   
18. Add the hot oil to the beans and mix well until it's integrated into the beans. 
19. Using a bean/potato masher, smash the beans to form a chunky puree - alternative, use a stick blender to make a smoother puree. 
20. Cook for another 30 minutes on high.