INGREDIENTS
8 cloves
Garlic
1
Jalapeno pepper
1 1/2
Onions
1 lb
Pinto beans
1/4 cup
Vinegar or liquid from jarred banana or jalapeno peppers
1 tsp
Kosher salt
6 cups
Water
5-6 tablespoons flavorful fat (I use bacon grease, but lard or your vegetarian oil of choice will work)