Caldo de Frijoles Negros

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1. 1
   Place the beans with the water, onion, and epazote in a 6-quart heavy pot and bring to a boil over high heat. Lower the heat to medium and simmer, partially covered, about 1½ hours, or until the beans are soft.
2. 2
   Prepare the chipotle purée.  Heat the oil in a medium skillet over medium heat. Add the chipot­les and roast, turning with tongs, until fragrant, about 1 minute. Transfer to a small saucepan, cover with 3 cups water, and bring to a boil over medium heat. Cook until softened, about 10 minutes. Drain, reserving ¼ cup of the cooking liquid.
3. 3
   Place the chiles, reserved cooking liquid, and garlic in a food processor or blender and process to a puree.
4. 4
   Prepare the soup seasoning.  In a medium skillet, heat the lard or oil until sizzling. Add the onion and sauté until golden, about 8 minutes. Stir in the chipotle purée and salt and remove from the heat.
5. 5
   When the beans are tender, discard the halved onion and epazote. Stir in the purée. Taste for salt and add more if needed. Simmer until lightly thickened, about 15 minutes. Serve piping hot in earthenware bowls.