Sort beans and place in a pot with 6 cups water.
Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour.
Drain and rinse beans, and cover with 6 cups water.
Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.
Drain beans and retain cooking liquid.
Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.
Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).
Season to taste with adobo seasoning or seasoned salt.
