In a large pot, melt 2 tablespoons of lard over medium heat. Add a chopped onion, 2 minced garlic cloves, 1 chopped jalapeño pepper, and a handful of fresh cilantro. Sauté until the vegetables are fragrant (about 3–4 minutes).

Add the washed pinto beans and pour in enough water to cover by 4–5 inches.

Bring the mixture to a rolling boil, then reduce heat to low. Simmer gently, partially covered, for 2 to 3 hours (up to 5 hours for older beans). Stir occasionally and add more water if necessary to keep the beans submerged.

Once the beans are tender and the broth is slightly thickened, remove from heat. Season to taste with salt, then serve hot.