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Drain beans with a colander and rinse until the water runs clear and set aside.
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In a medium saucepan, melt bacon grease over medium heat.
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Add cumin and coriander to the grease and stir for a few seconds to slightly cook.
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Add onions and garlic, cook, stirring occasionally until onions soften.
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Add beans to sauce pan.
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Add enough water that the beans are covered by 2 inches of water.
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Bring to a boil over high heat.
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Reduce heat, cover with a lid, and simmer beans until soft (can take up to 2 hours) adding more water as necessary.
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When beans are soft, add salt to taste.
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Serve in bowls with the liquid from the pot or serve over cooked white rice. Top with sour cream or Mexican Crema and grated cheese if desired.