Place the rinsed beans in a bowl, add 2 to 3 cups of water, and soak overnight.

Check occasionally and add water to keep them moist.

Pour the soaked beans and water into a heavy saucepan, add 2 to 3 more cups of water, and bring to a boil.

Lower heat and simmer, partially covered, for about 45 minutes until beans are cooked but still firm.

Add water if necessary.

Drain the beans, reserving the cooking liquid.

In a heavy skillet, melt lard and lightly fry the beans.

Set aside.

In a large heavy pot, melt bacon drippings over medium heat.

Add chopped onion and cook until translucent.

Combine sausage and beef with spices up to oregano.

Add this mixture to the pot, breaking up any lumps.

Cook until the meat is well-browned.

Add the reserved bean-cooking liquid to the pot.

Stir in all remaining ingredients.

Bring to a boil, then lower heat and cook, uncovered, for an additional 30 minutes.

Stir occasionally.

Add water if necessary to maintain a chunky soup consistency.