Excellent and freezes well. I didn't have a ham bone or ham hocks, so I just added a tablespoon of chicken "Better than Bouillion" paste. I didn't find 8 cups to be too much water -- maybe others cook the beans covered that will keep them thinner. Toward the end I mash about a cup of the beans (same as I do for red beans). The cooking time was longer - even after an overnight soak I simmered them for about 4 hours. Kept some for immediate and froze a couple of containers for future lunches. Thanks for the tasty recipe.
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Excellent and freezes well. I didn't have a ham bone or ham hocks, so I just added a...