Step 1

Sort through the beans and discard any rocks or shriveled beans. Rinse and drain well.

Step 2

Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2" above the beans. Add the roughly chopped onion and 2-3 tablespoons of bacon drippings (or lard).

Step 3

Bring to a boil. Reduce heat to a simmer and partially cover. Let simmer for 1.5-2 hours.  Ensure that the water level is well above the beans by adding more water as they cook if necessary.

Step 4

Start tasting them after 1 1/2 hours. If they are hard or grainy they need a little more time.

Step 5

Once cooked add 1 teaspoon of salt and simmer for another 10-15 minutes.  I also added a pinch of Mexican oregano at this point.

Step 6

Give a final taste for seasoning, adding more salt if necessary.  I added another generous pinch, so that is about 2 teaspoons total.   Serve immediately.

Step 7

If you want, portion them into 1 cup sized bags along with plenty of the broth for freezing.