This is very similar to how I cook beans which I use for all my "bean" recipes; chili, refried beans, burritos, etc. Rather than posting another similar recipe on this site, these are the slight changes I make to this recipe: Bacon fat instead of lard definately enhances the flavour. Reduce the water to 5 cups and dump everything cold into a slowcooker either at night and cook overnight on low or in the morning and cook all day. Definately wait to add the salt til the end for nice tender beans. Also, if you pour the beans into canning jars and seal while still piping hot and let them sit on the counter to cool (you'll hear the lid "pop" when they're sealed), they will last for weeks if not longer in your refrigerator. I always cook a lot of beans at once so I have some on hand since I will never use canned beans.
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This is very similar to how I cook beans which I use for all my "bean" recipes; chili, refried...