Put 1 pound of red beans in 2 quarts of cold water (wash well first), and boil for 1 1/2 hours on a slow fire. Then chop 2 medium sized onions or 8 to 10 young green onions. Put 1 rounded tablespoon of lard in a skillet. Add a heaping tablespoon of flour for a "roux" and stir until dark brown, then stir in the onions and fry until the onions begin to brown at the edges. Then add about a cup of the bean water, stir well until this is well mixed, then pour all of this into the pot of cooking beans. Add salt and pepper to taste. Let cook for 20 more minutes and serve over hot rice.

NOTE: Only the creoles cook red beans this way.