Pot Beans

Directions

1. 1
   Run the beans through your hands to pick out any small stones or pieces of earth, which can be found in even the best of brands.
2. 2
   Rinse twice in cold water and drain.
3. 3
   Put into a bean pot and cover with enough hot water to come at least 3 inches (5 cm) above the beans.
4. 4
   Add the onion and lard and bring to a simmer.
5. 5
   Continue simmering until the skins of the beans are soft, then add the salt and continue cooking until the beans are very soft and the broth soupy (see Notes).
6. 6
   Frijoles de olla are usually served alone at the end of the main course, sometimes on the same plate and mopped up with a tortilla, or often in a small bowl apart.
7. 7
   Do not soak the beans first; the skin gives off an unpleasant flavor.
8. 8
   If you do, then dont throw out the soaking water with all the minerals and flavor.
9. 9
   Instead throw out the book that tells you to do so.
10. 10
    Do not add the salt until the skins of the beans are soft; some Mexican cooks will say that the skins will toughen.
11. 11
    Always use the bean broth-again, throw out the book that tells you to discard it (believe it or not, I have seen these instructions).
12. 12
    Do not leave the beans at room temperature for any length of time; they ferment easily.