| 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 ?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.~ |
| 22 | recipe by : |
