Instructions: Bring enough water to a rolling boil; add all the ingredients. After about five minutes, reduce the flame and let the beans simmer until cooked (about two hours) You need to taste them to make sure they are ready, the beans have to be very tender. Make sure to add more water if needed, if only one bean burns itll ruin the whole batch and you have to start all over again. Once the beans are cooked let them cool off (overnight is better)

Step 2
Cooked beans
3 Tbs. of lard or vegetable oil (NOT OLIVE OIL!!)

Note: this is a Mexican recipe and olive oil is not used in Mexico for beans; Ive tried it and the difference is very noticeable.

1/2 cup of chopped onions
1/2 cup of chopped tomatoes
Chopped Jalapeno or Serrano chilies to taste depending on your pain tolerance level

Saute the onions, tomatoes and chili, then add the beans. Mush the beans and let them "refry" for a while the longer the better (my grandma leaves them at least an hour). Add more of the "bean water" if needed.

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