Soak the beans in plenty of water, for 6-8 hours or overnight.

Drain this water, add the beans to a large pressure pan. Add 4 cups water, half an onion (no need to chop), 3 cloves garlic and pressure cook for 1 whistle and then 12-15 minutes on sim. Switch off the flame and allow to cool.

Heat oil in a pan. Finely chop the remaining half of the onion and add to the oil. Saute on medium flame for 4-6 minutes until soft.

Meanwhile, drain the beans and reserve the cooking liquid. Beans should be cooked to a mush. Either with a potato masher or the back of a round ladle or food processor, mash the cooked beans along with the cooked onion and garlic to a coarse puree.

Add this puree to the cooked onions along with salt, oregano and cumin. Thin it with 2-3 tbsp of cooking liquid if required. Stir well on low flame until the spices are well incorporated into the mashed beans.

Remove into an airtight container to use up in recipes later or in a large bowl, topped with chopped coriander/cilantro and few pieces of jalapexf1os as a garnish.