Directions: |
Directions:Sort, clean, and soak beans overnight in a large pot. Drain and rinse beans in the morning and fill pot only with water, enough to cover beans by an inch. Bring to a boil and reduce heat to simmer in uncovered pot. You should see a few bubbles coming up through beans when the heat is right. Check and stir every half hour or so to see that the water has not cooked down to the level of the beans. Place second, smaller pot of water on stove and heat it up to add to beans when they need more water, keeping level of water just above the beans. After approximately 4 hours of this, maybe six, The beans should begin to break down a bit and the water will begin to turn thicker. At this point add salt, about two Tablespoons to start. Remember, beans are one of the most bland things on the planet so they need more salt than you might expect. Then add the garlic and pepper. Keep tasting them to see that you get it right. Let them continue to cook until the water becomes a gravy and the beans have broken down to where they are soft and delicious. Once they are good, let the water cook away till the beans are not watery, but still very moist.
Serve with warm tortillas. |
Personal
Notes: |
Personal
Notes: You can add jalapeņos for a little heat, and if you like the flavor of ham or salt pork add it after the first four hours. I like the flavor of the beans themselves, so I try not to smother them with flavor. Sometimes you get bad beans that just don't cook. Make sure you get them at a store that sells lots of beans. Hard water can ruin a pot as well, so if you have trouble, use filtered or distilled water for the first four hours.
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This recipe for Big ole' pot of beans is from