[masraum]

Originally Posted by drkshdw

I started making mine like this guy and they are true, identical to the restaurant, style beans. The secret is cooking the onions in the lard until they are black. Gives the beans a smoky flavor that no spice or herb can give the beans. And of course, adding enough of the bean cooking liquid to the beans while 'mashing' them to make them sort of thin.

Do you ever add the onions to the beans or do you just cook the onions in the oil and the oil then imparts the onion flavor to the beans?