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Rinse the beans and soak overnight in a large pot of cold water. (If you don’t have time to soak overnight, put the beans into a pot of water to cover by at least 2 inches and bring to a boil; turn off the heat, cover, and let sit for 1 hour.) The following day, bring the pot of beans to a boil, add the avocado leaves, turn the heat down, and simmer until tender, 2 to 3 hours.
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In a large skillet, cook the bacon over medium-high heat until golden brown; add the onion and sauté until golden, about 10 minutes. Stir in the garlic and jalapeños and cook for about 3 minutes, adding a little lard or bacon fat, if necessary, to keep the beans from sticking.
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Drain the beans; reserve the cooking liquid. Scrape the onion mixture into the container of a food processor along with about 2 cups of the cooked beans and puree. Combine the puree with the remaining the beans.
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In a large, heavy casserole, melt the lard over medium-high heat; add the beans and fry for about 15 minutes, stirring frequently. Add the lime juice and season to taste with salt. If the mixture seems dry, add some leftover bean water until you reach the desired consistency. Serve topped with crumbled Cotija cheese, if desired.