Recipe: Rancho Gordo's Pot Beans (using onion, garlic, lime and cilantro)

RANCHO GORDO'S POT BEANS

1 pound dried pinto beans (or beans of your choice)
1 tablespoon lard (or oil)
1 white onion, chopped, divided use
2 garlic cloves, smashed
2 teaspoons salt (or to taste)
4 limes, cut in half
1/4 cup chopped fresh cilantro

Rinse beans in cool water, checking for bits of debris and any shriveled specimens, then place in a bowl or pot. Cover with about 1 inch of cold water and soak 2 to 6 hours.

In a stockpot over medium heat, warm the lard or oil. Add the garlic and half of the chopped onion, reserving the rest for garnish, and saute until translucent, about 10 minutes.

Add the beans and their soaking water. Add more cold water if needed to cover the beans by at least 1 inch. Raise the heat to high, bring to a rapid boil, and cook for 5 minutes. Reduce the heat so that the beans are barely simmering and cook, partially covered, until the beans are soft, about 1 to 1 1/2 hours. Season the beans with salt, keeping in mind that it takes time for the beans to absorb the salt.

Ladle beans into warmed bowls, and top each with a squeeze of lime, a spoonful of the remaining chopped onion, and a sprinkle of cilantro.

Makes 6-8 servings
Adapted from source: Heirloom Beans by Steve Sando and Vanessa Barrington