Beans

• finely chopped onion
• grated cheese
• 4 qt. cold water

1. Soak beans in cold water for 8 hours or overnight.
2. Do not drain.
3. Add enough fresh water to cover.
4. Bring to a boil.
5. Add onion.
6. Simmer slowly in a covered pot, preferably earthenware. When skins begin to wrinkle, add bacon drippings.
7. As liquid is absorbed, add more water, always hot.
8. Cook about 3 1/2 hours. Add salt and cook another 30 minutes or until beans are soft. Separate beans from broth by adding beans to frying pan, a little at a time, with additional bacon drippings.
9. Mash beans with spoon and add broth, a little at a time.
10. When all beans have been mashed, saute the whole mixture until it thickens into a heavy paste that can be rolled up.
11. (Do not let it get too dry.)
12. Serve hot with chopped onion and grated cheese on top.
13. Serves 3 to 4.

onion, grated cheese, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=508105 (may not work)