Instructions: Run beans through hands to pick out any small stones or pieces of earth. Rinse twice in cold water and drain. Put beans into pot and cover with enough hot water to come at least 3" above beans.

Add 1/2 teaspoon salt, onion and lard. Bring to simmer. Continue simmering until skins of beans are soft. Season to taste with salt.

Continue cooking until beans are very soft and broth is soupy. Beans are better eaten day after cooking, when flavor matures.

Makes about
3 1/2 cups.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.