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Instructions
In a medium, heavy pot, combine the beans, bay leaf, and enough water to
cover by 1 to 2 inches. Bring to a boil. Lower the heat and simmer uncovered, stirring occasionally,
until the beans are very tender, 1 1/2 to 2 hours, adding more water as necessary to keep covered.
When the beans are soft, mash in the pot with a potato masher or the back of heavy wooden spoon.
Remove from the heat.
In a large, heavy skillet, heat the bacon fat over medium-high heat. Add the onions and cook,
stirring, until soft, about 3 minutes. Add the garlic, jalapeno, chili powder, cumin, salt, and
cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the beans and any cooking
liquid from the pot, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon,
until the mixture forms a thick paste, 5 to 10 minutes, adding water 1 tablespoon at a time to keep
from getting dry.
Remove from the heat and transfer to a decorative bowl. Sprinkle with the cheese and cilantro, and
serve.
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