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