-
1
Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight.
-
2
Check the beans occasionally and add water as necessary to keep them moist.
-
3
Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.
-
4
Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm.
-
5
Check occasionally and add water if necessary.
-
6
Drain the beans, reserving the cooking liquid.
-
7
Melt the lard in a heavy skillet over medium heat.
-
8
Add the beans and lightly fry them in the lard.
-
9
Set aside.
-
10
Melt the drippings in a large heavy pot over medium heat.
-
11
Add the onion and cook until it is translucent.
-
12
Combine the sausage and the beef with all the spices up through the oregano.
-
13
Add this meat-and-spice mixture to the pot with the onion.
-
14
Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.
-
15
Add the reserved bean-cooking liquid to the pot.
-
16
Stir in all the remaining ingredients.
-
17
Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer.
-
18
Stir occasionally.
-
19
Add water only if necessary to maintain the consistency of a chunky soup.
-
20
Taste when curiosity becomes unbearable and courage is strong.
-
21
Adjust seasonings.
