I've been making this for a long time, and I didn't realize that I hadn't reviewed it before now. This is a great bean recipe. I usually start this right after dinner the day before we'll be eating it. Before I go to bed, I add smoked ham shanks. In the morning I remove the bones and shred the meat. I usually don't measure anymore, and I use onion powder so I don't have to fish anything out. I also use chicken bouillon cubes in the water and don't add any other salt. After these slow cook for about a day, I skim off the extra liquid and mash, adding liquid back in as necessary. I get requests to make these with homemade cornbread all the time, especially during football season! People like them whole, mashed, and refried, so I tend to divide this up after it's cooked. I do refry some of these for burritos in a skillet with a touch of bacon grease, splash of milk and a sprinkle of cheese. Wonderful beans!
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