BLACK BEANS AND CHORIZO

BLACK BEANS AND CHORIZO
1 pound dried black beans
3 quarts cold water
2 cups chopped onion, divided
1 teaspoon fennel seed
1 teaspoon salt
1/2 pound chorizo sausage

rinse beans; put into a large pot and cover with water.
Add half the chopped onion and 2 tablespoons lard; bring to a boil.
Reduce heat and cook at a slow boil for 1 to 1 1/2 hours or until beans are soft and skins begin to open.
Add fennel seed, and salt. Continue cooking until beans are very soft and liquid thickens, about one hour, stirring often.
Fry sausage and the remaining onion in a large skillet, breaking sausage into small pieces. Cook until sausage is done and onion is tender.
Add 1 cup of the beans , mashing lightly. Cook over high heat, gradually adding more beans. Add lard if needed one half of the beans are fried.
Lower heat and add remaining beans. Cook, stirring, until well mixed and heated through.
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