How to make it

  • Drain the soaked beans and rinse well.
  • In a large saucepan or stock pot, melt the lard and gently cook the onion and garlic until soft. Add the celery and cook for a couple minutes more.
  • Stir in the beans, chilis, cumin and oregano. DO NOT SALT AT THIS STAGE!
  • Cover with the stock and bring to the boil.
  • Turn down to a gently simmer, cover and leave for about an hour and a half.
  • The stock will have turned a rich, black colour when ready and the beans will be tender.
  • Now you can add the salt. If you salt the beans before cooking, they will stay hard.
  • Once you have seasoned it to your satisfaction, serve in deep bowls sprinkled with chopped spring onion, sour cream and grated cheese. Paul split taco shells, covered them with grated cheese and grilled them as a large 'garnish' for his soup!

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