In a food processor, pulse the beans until coarsely chopped, about 7 pulses. Transfer 1 cup beans to a bowl and set aside. In a 12-inch nonstick skillet over medium, heat 2 tablespoons of the lard until shimmering. Add the onion, garlic and ½ teaspoon salt. Cook until the onion is lightly browned, about 5 minutes. Stir in the cumin, coriander and oregano; cook until fragrant, about 30 seconds. Stir in the chilies and adobo sauce and cook, breaking up the chilies with a spatula, until fragrant, about 30 seconds.