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Beans with Fried Onions (Frijoles con Cebollas Fritas)

1 lb (450 g) dried pinto beans, picked over and rinsed
2 onions, chopped
10-12 cloves garlic, peeled and thinly sliced
1 tsp (5 ml) dried oregano (preferably the Mexican variety)
Salt and freshly ground pepper to taste
1/4 cup (60 ml) lard
1/2 cup (125 ml) crumbled Mexican cotija, or mild feta cheese

Put the beans, half the onions, the garlic, and oregano in a
large pot. Add enough water to cover the beans by about 2
inches (5 cm) and bring to a boil. Reduce the heat and simmer
covered until the beans are tender, 1 1/2 to 2 hours. Season
with the salt and pepper and continued cooking until the liquid
thickens and the beans are soft. Remove from the heat and let
the beans cool to room temperature. Heat the lard in a large
skillet over medium heat and saute the remaining onions,
stirring frequently, until golden brown. Add about 2 cups (500
ml) of the beans and mash with a potato masher or wooden
spoon until thick and smooth. Add the remaining beans and
cook, stirring occasionally, until heated through. Most of the
beans should still be whole. Transfer to a serving platter and
top with the crumbled cheese. Serves 6 to 8.