Posted by: briellethefirst | April 25, 2011

Beans


Soak

Soak

Rinse a pound of beans well and soak overnight in enough water to cover them by an inch or two, giving then enough room to expand.

Rinse

Rinse

In the morning rinse them well again,

Season

Season

add a chopped onion, pepper and some bacon or leftover ham and simmer them for 2 or 3 hours until they’re tender. Add a bit of epazote if you can get some to help prevent gassienss. OK, you can leave the pork out if you’re vegetarian. Don’t add salt until they’re done. Adding salt during the initial cooking makes them tough. If you’re working with only one hand and can’t chop an onion, either use pre-chopped from the store (if you happen to have any) or just toss in some onion powder or flakes.

Done

Done

Fresh beans may cook faster and be more tender. When they’re done butter a biscuit or piece of bread (fresh out of the oven is best) and cover with several spoonfuls of beans. Salt and pepper to taste. Enjoy a fantastic peasant lunch, beer optional. What to do with the rest of the beans? Stay tuned for more posts!

Yum!

Yum!

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