Frijoles Mexicanos

(adapted from Rick Bayless)

1 pound dry pinto beans, sort through for rocks, rinse

2 Tbsp bacon drippings

1 medium white onion, chopped

Salt

Place the beans in a large pot (6-8 quart Dutch oven). Add 2 1/2 quarts of water. Add the fat and onion. Bring to a boil, then reduce the heat but maintain the simmer. Set a lid on top, slightly open. Add water, as needed, to keep the liquid level about the same, simmer until the beans are tender, about 2 hours.

Stir in 1 1/2 teaspoons salt and continue to simmer for 15 minutes. Taste and add additional salt, if needed. The beans are ready to serve at this point but are so much more flavorful if you are able to let them sit for a few hours or overnight before serving.