For those black beans you have
1 pound dried black beans or pinto beans, rinsedHeat lard in a large heavy pot over medium-high heat. Add onion and cook, stirring occasionally, until edges are charred, 8–10 minutes.
Meanwhile, cook jalapeño in a small dry skillet over high heat, turning occasionally, until blackened, 8–10 minutes; cut a slit in jalapeño. Add jalapeño, epazote sprig, if desired, and beans to pot; add water to cover by 2”. Simmer, partially covered, until beans are creamy, 2–3 hours . Season with salt and cook 15 minutes longer; discard epazote.
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