aked.
Pick through the beans, discarding any discolored or
Sort and wash beans or peas; cover with water and let soak 2 to 3 hours or overnight.
Drain beans or peas and put in large heavy saucepan; cover with water.
Add salt and pork.
Boil gently on medium to low heat for 1 1/2 to 2 hours.
Add chopped onion the last 15 or 20 minutes of cooking.
At this time, test beans to see how tender they are.
The time of cooking depends on the kind of dried beans you use.
If using dried beans, combine the soaked beans and 6 garlic cloves in
If using the dried beans, soak them in cold water
If using fresh beans, shell them, put them in
If using dried beans, soak the beans overnight in cold water. Drain
If using dried beans, follow the instructions for cooking (
If using dried beans, rinse them and pick them over.
Then rehydrate and cook.
Drain and set aside.
If using canned beans, drain, rinse and drain.
Set aside.
Dried beans may be cooked in the crock-pot without precooking, using a 3-10-1 ratio of water to beans.
Put water, beans and seasoning into crock-pot.
Cover and cook on high, setting 3 to 4 hours.
If using dried beans, place in a large pot
Bring peas or bean, bay leaf, garlic, and water to simmer in large saucepan. Simmer, partially covered, until beans are just tender, 30 to 40 minutes.
Remove from heat, stir in salt, cover, and let beans stand until completely tender, about 15 minutes.
Drain, reserve cooking liquid, and discard bay leaf and garlic.
Rinse and sort beans.
In large pot, put the water and dried beans.
Bring to a boil and boil 2 minutes.
Remove from heat. Allow to stand, covered, for 1 hour.
Drain off soak water and rinse beans.
In pot, cook 1 hour.
Season with salt, Wesson oil and Bac*Os bits or season as you like.
Continue cooking 30 minutes.
Place 1 pound bag of beans into large bowl. Sift and
Place ham in large pot and cover with water.
Cook until tender.
Dice celery, carrots and onion.
Dice potatoes.
Add to meat.
Add dried beans that have been soaked for about 2 hours. Also, add potatoes, salt and pepper.
Cook all together until potatoes are done.
n its own.
Wash beans and put in pot you
Rinse beans.
Pour beans into crock pot and add enough water to cover beans an additional 2 inches.
Let beans soak for 6 hours or overnight. DO NOT turn crock pot on.
Drain and rinse beans. Return to crock pot and cover with fresh water as above.
Cook on low for 8 hours.
When beans are cool you can package them in zip lock bags. 1 2/3 cups equals about a can's worth.
These freeze beautifully.
Melt butter in skillet; add onion, celery, green pepper and garlic and saute.
Stir in all spices; add canned beans (or add to prepared dried beans and cook 1 hour uncovered) and heat.
Add sausage (optional) and heat.
Remove bay leaves and stir in parsley.
Serve over oven rice with corn bread.
Boil dried beans for 2 minutes. Cover and let stand for 1 hour. Cook until tender (about 1 1/2 hours).
Pour liquid and beans into baking dish. Add catsup to taste. Add brown sugar to taste. Add vinegar. Sprinkle powdered mustard on top. Add chopped onion and put several slices of bacon on top. Cover and bake at 350\u00b0 for 3 hours.
Pick over beans or peas to remove any bad ones; wash them. Put them and the meat in a big pot and cover with water.
Slow boil for about 2 hours or until done.
Put the salt in during the last hour.
Serve with cornbread or biscuits.
Soak dried beans in water overnight.