1. Soak the beans.
2. Chop the onion.
3. Rinse and drain the soaked beans, then place them in a large pot along with the onions and water. Bring to a boil, then reduce the heat to low and simmer covered for 2 hours, or until the beans are very tender.
4. Drain the cooked beans and onions.
5. Coarsely mash the beans with a wooden spoon or potato masher.
6. Place the bacon drippings and mashed beans in a skillet over medium-low heat. Cook for 8 to 10 minutes or until all the drippings are absorbed. Stir in the salt.
7. Serve as is or topped with cheddar cheese.
* You’ll have to fry up about a pound of bacon to produce a half-cup of drippings. You can refrigerate the cooked bacon and use it at another time (like for breakfast) or add it to another recipe.
* If the beans run out of water as they cook, don’t be afraid to add more.
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