1 lb. black beans
5-10 cloves garlic
2 tbsp. Worcestershire sauce
Cayenne pepper
Black pepper
Salt to taste
Meat drippings

Wash beans and place in a heavy pot with lid, add at least twice the amount in cold water. Cook at high heat adding garlic, peeled and crushed. After an hour test for tenderness, if soft, add pepper and cayenne, salt to taste and drippings. Turn heat to medium and let it finish cooking. Sometimes the beans are older and harder so they require more water, but remember to add hot water; and add only enough to keep them from drying and burning. You may cook them the day before and refrigerate. Three hours before serving, chop or slice the onions; in a frying pan or skillet place drippings or normal grease and fry onions until golden. Add beans with just a little juice and mash them, not too much, and let them simmer at low heat until ready to serve.