Ingredients:

3 cups beans
8 cups water
1 teaspoon salt
1 teaspoon black pepper
3 cloves
2 cloves garlic, minced
5 tablespoons olive oil
1 sprig fresh parsley, chopped
1 shallot
1 tablespoon butter
salty lard, diced, to taste
hot pepper, to taste

Instructions:

Cleanse the beans, then put them in a pot of water. Cook for about 1h30. When they are tender (the point of becoming porridge), turn off the heat.

Remove ¾ of the beans and leave the rest in the cooking water. Reduce the ¾ in a blender to a puree. Add 4 cups of warm water to the puree. Stir well and pass through a sieve. Add the resulted liquid to the cooking water and dispose of waste.

Reignite the fire and add salt, pepper, cloves, garlic, parsley, and dumplings* and pepper.

In a skillet, heat 3 tablespoons oil, add the lard and shallots. Let cook for 5 minutes and pour in the beans. Reduce heat, simmer about 45 minutes.

* see dumpling recipe