Ingredients

• 1 lb Dry pinto beans
• 8–10 cups Fresh water (plus more for soaking)
• 1/2 Large white onion (left whole)
• 3–4 cloves Garlic (smashed)
• 1–2 tbsp Lard, bacon fat, or neutral oil
• 1.5 – 2 tsp Fine sea salt (added only at the end)

Instructions

1. Spread the dry beans on a flat surface to check for small stones or debris. Rinse them in a colander, then place in a large bowl. Cover with at least 3 inches of water and soak for 8 to 12 hours. Rinse once more after soak is complete.
2. Place the beans in a heavy-bottomed pot or Dutch oven. Add 8–10 cups of fresh water (enough to cover the beans by 3 inches). Add the onion, smashed garlic, and your choice of fat.
3. Bring the pot to a boil over medium-high heat. Once boiling, immediately reduce the heat to low. You want a very gentle simmer—just a few bubbles breaking the surface. Cover the pot with a lid, leaving it slightly ajar.
4. Cook for 1.5 to 2.5 hours. Check the pot every 30 minutes; if the water level drops below the beans, add more hot water. Adding cold water can toughen the beans and cause the skins to split.
5. When the beans are buttery and soft to the bite, add the salt. Continue to simmer for another 15 minutes to allow the beans to absorb the salt.
6. Turn off the heat and let the beans sit, covered, for 20 minutes. To make the broth extra creamy, use the back of a wooden spoon to mash about 1/2 cup of the beans against the side of the pot and stir them back in.