Refried Beans with Spicy Pickled Nopales

Ingredients

• 2 cups dried pinto beans, rinsed and picked over, then soaked for 2 hours and drained
• Kosher salt
• 3 tablespoons lard or bacon fat
• 1/2 medium red onion, finely diced
• 1 1/2 teaspoons dried Mexican oregano
• Warm tortillas, crumbled queso fresco, and Spicy Pickled Nopales, for serving

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