- 7
Ingredients
- 1 pound (about 2-2 1/2 cups) dried beans (white navies to reds and blacks-I'm not talking about lentils, garbanzos or favas here)
- 2 Tbsp. rich tasting fresh pork lard, vegetable oil or bacon drippings
- 1 medium white onion, roughly chopped
- Salt
Preparation
Step 1
Spread the beans on a baking sheet and check for stones, dirt clods or anything else you wouldn't like to eat. Scoop into a colander and rinse. If using a slow cooker, first pour the beans into a medium-large pot, pour in 2 quarts of water and bring to a rolling boil over high heat; then pour into the slow cooker. For stove top, pour the beans into a medium-large pot. Pour 2 1/2 quarts water into the pot. Add the lard (or oil or bacon drippings) and onion. For the slow cooker, allow at least 6 hours on high for the beans to become tender, though you can leave them cooking for up to 10 hours. For the pot, bring to a boil on high, then partially cover and reduce the temperature to low (the liquid should show a barely discernable simmering movement); the beans should be tender in 1 1/2 to 2 1/2 hours, depending on the variety and their freshness. You may need to replenish some of the water during stovetop cooking to keep the beans floating freely. When the beans re tender, stir in 1 1/2 tsp. salt and simmer for a few minutes longer. Taste and season with additional salt if you think the beans need it. The beans are ready.