Ingredients
  • 1 pound pinto beans, sorted for rocks, debris, and shriveled beans and rinsed
  • 6 cups water
  • 1/4 cup vinegar or liquid from jarred banana or jalapeno peppers, divided
  • 1 teaspoon kosher salt
  • 1 1/2 onions, divided
  • 8-10 cloves garlic
  • 1 jalapeƱo pepper, seeded
  • 5-6 tablespoons flavorful fat (I use bacon grease, but lard or your vegetarian oil of choice will work)
Steps

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