Place beans (no need to presoak), garlic, water, bay leaf, water and vegetable oil in pressure cooker. (I'm using a Cuisinart CPC 600) Do not add salt as it inhibits cooking. Allow the pressure to release naturally, turn off electric pressure cooker to stop the keep warm function, do not force open the cooker, it takes approximately 15 minutes to release. I turn it to the quick release just to make sure all the steam is off. Check a bean. It should be completely tender. If not, bring back to a simmer and cook a little longer. Reserve 1 cup of cooking water for use later.

Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan or cast iron pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. (you can use an immersion blender, just keep a few out for a rougher consistency if desired) Keep adding more water if necessary to keep the fried beans from getting too dried out, keep the beans a little loose, they will thicken upon standing. Add salt to taste.

Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want. When beans are heated through (and optional cheese melted) the beans are ready to serve.