Step 1

Rinse the beans in a colander.

Step 2

Pour the beans into a large pot (preferably a Dutch oven).

Step 3

Add enough water to cover the beans by a couple of inches. Bring to a boil.

Step 4

In a skillet, melt the lard (or grease or shortening) over medium heat. Add the onion and jalapeno and cook, stirring frequently, until soft, about 4 minutes. Add the garlic and cook for another 30 seconds.

Step 5

Lower the beans to a low simmer and add the sautéed vegetables.

Step 6

Gently simmer for 2 hours until the beans are getting soft. Add more water if the beans are getting a little dry.

Step 7

Add the epazote and salt and simmer on low for another 40 minutes.

Step 8

If desired, remove the epazote. Taste and add more salt, to taste.