Place the rinsed beans in a bowl and cover with 2 to 3 cups of water.

Soak overnight, checking occasionally and adding water as necessary to keep them moist.

In a heavy saucepan, combine the soaked beans with their water and add 2 to 3 more cups of water.

Bring to a boil, then lower heat and simmer, partially covered, for about 45 minutes until beans are cooked but still firm.

Drain the beans, reserving the cooking liquid.

In a heavy skillet, melt the lard over medium heat.

Add the drained beans and lightly fry them.

Set aside.

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

Add chopped onion and cook until translucent.

Combine the sausage and beef with all the spices up through the oregano.

Add this meat-and-spice mixture to the pot with the onion.

Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.

Add the reserved bean-cooking liquid to the pot.

Stir in all the remaining ingredients.

Bring to a boil, then lower the heat and cook, uncovered, for 30 minutes, stirring occasionally.

Add water only if necessary to maintain the consistency of a chunky soup.

Taste and adjust seasonings before serving.