Frijoles de la Olla

 (Makes 4 to 6 servings) 

INGREDIENTS

2 cups dried pinto beans

1/2 white onion, sliced thin

2 tbsp. lard

Salt

1 1/2 tsp. crumbled queso fresco

Warm corn tortillas

PREPARATION

In large pot, place beans, onion, lard and salt, to taste, then add water to cover ingredients by 2 or 3 inches. Bring to boil; lower heat and simmer, covered, about 2 1/2 hours, until beans are tender but not splitting. Set aside for several hours or overnight before serving. Serve with queso fresco on top and tortillas for scooping.