1 lb. black beans
1 tbsp. bacon fat
1 onion, grated
1 crushed garlic clove
1 tsp. salt
Black pepper

Pick over beans the night before. Wash and soak in clear, cold water. In the morning, drain and cover with cold water and simmer until beans are tender. This may take from 1 to 3 hours, depending upon the quality of the bean used. A pressure cooker may also be used. When the beans are tender, remove from heat. Melt bacon fat in a skillet and add onion and garlic, and saute. With a large ladle take some of the cooked beans and bean liquor and mix in skillet with onion and garlic. Mash the beans with a potato masher or the bottom of the ladle. Add some of the liquid from the beans and bring to a boil. Season with salt and pepper.

Pour contents of the skillet into the rest of the beans and simmer for at least 30 minutes. Correct seasoning and cook until mixture thickens to the consistency of a medium white sauce. Serve with manioc meal or a Farofa made from the meal.