Rinse the dry pinto beans thoroughly under cold running water in a colander.

In a Dutch oven, combine the rinsed beans, onion wedges, bay leaves, and spices. Cover with water and boil before simmering.

Drain the beans, reserving cooking liquid, and discard onion and bay leaves.

Sauté the diced onion in the Dutch oven with lard or oil until soft.

Add minced garlic and sauté for an additional minute, then stir in remaining spices.

Mash half of the beans and mix with reserved cooking liquid, blending for extra creaminess if desired.

Return blended beans to pot and adjust with more cooking liquid if needed for desired consistency.

Stir in fresh lime juice, warm through, and serve with your favorite garnishes.