Pot O Pinto Beans
1 pound of pinto beans, rinsed and sorted
1 yellow onion
1 cube of pork fat
1 clove of garlic peeled and cut into small pieces
First, soak the beans overnight. Just put them in a pot and cover with water and let them sit for at least 12 hours. Then rinse them off a couple of times. This will help them to not cause as much gas when you eat them. You can do a quick soak (directions will be on the back of the bag) if you don't have time. But beans just take a long time to make and the soaking overnight is worth it.
Put the beans in a large pot and cover with water. Bring to a boil and let boil for about five minutes. Turn down the heat to just under medium so it's not a rapid boil anymore but they are simmering.
Since you add all the other stuff about 30 minutes after they start simmering, this is the perfect time to start chopping. Peel and cut a yellow onion into whatever size pieces you want. I like them slightly bigger than if you were to just chop an onion. Peel and cut a garlic clove. The more fat you include in the beans, the greasier they will get. I trim a bit off to still have some fat and flavor but not much grease. Cut the pork fat into several pieces. Rinse the jalapeno off. Add everything to the simmering pot of beans and tilt a lid so it's halfway covering the pot.
Check the pot every 30 minutes or so to make sure there is liquid covering everything. If not, add some so you can avoid burning the beans.
Let it simmer for at least three hours. More really won't hurt though.
Turn off the heat, dish up, and enjoy!
This is a great side dish and also makes a good meal on its own with some corn bread or tortillas.