DIRECTIONS:
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Combine beans, water, 1 tablespoon lard or oil and sliced onion in 3 quart
heavy saucepan.
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Heat on high to boiling; reduce heat to very low.
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Simmer, covered, unst until beans are tender but not soft, about 1 1/2
hours.
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Stir salt into beans, continue cooking, covered, over very low heat until
beans are very soft 30-45 minutes longer.
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Do not drain.
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Heat remaining lard or oil in heavy 10" skillet over high heat until very
hot.
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Add chopped onion and garlic, sauté over med. heat until soft, about
4 minutes.
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Increase heat to high.
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Immediately add 1 cup undrained beans, cook and stir while mashing beans
with bean or potato masher.
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As beans begin to dry, add another cup beans, cont. mashing and cooking
until all beans and liquid have been added and mixture is coarse puree.
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Adjust heat to prevent beans from sticking and burning.
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