1 Put The Beans Into A Large Pot And Add Enough Water To Cover By An Inch. Bring To A Boil. Simmer For 15 Minutes While You Prepare The Onions, Then Drain. 2 Heat The Bacon Fat And The Vegetable Oil In A Dutch Oven Or Other Heavy-Bottomed Lidded Pot Over Medium-High Heat. Add The Onion And Saut