Recipe of the Day:
Submitted by: FoFa
"This is a generic bean recipe that can be served as a side on it's own, or as a main course over rice. This is a southern version and I don't know of any bean type that can not be used. "
1 Lb. dried beans
6 slices thick cut bacon
2 cups diced cooked ham
1/2 cup chopped onion
1/8 cup sliced or diced jalapenos (pickeled or fresh)
2 garlic cloves sliced
2 bay leaves
6 cups water/broth or both
salt and pepper to taste
crushed red pepper to taste
couple dashes (to taste) hot sauce
Soak beans over night or use the Quick Soak method (see below).
Saute the bacon and ham in souop pot or dutch oven for about 4 minutes over medium high heat, stir as required.
Add onion and jalapeno, cook 3 minutes or until onion has softened.
Add garlic, cook 1 minute.
Deglaze the pot with a splash of liquid, scraping all the brown bits on the bottom.
Add the rest of the liquid and bring to a boil.
Add beans and bay leaves, reduce heat to simmer for about 45 minutes (until tender and creamy).
Add water during cooking to keep the beans covered by about 1/2 inch.
Remove bay leaves.
Season with salt, pepper, red pepper and hot suace to taste.
Fix as above, but instead of the 45 minute cook, transfer to crockpot and cook 6-8 hours on high or 11-12 on low.
Stir at about the 2/3rds part if possible.
If you can't or don't want to or forgot to soak your beans over night.
Rinse and sort beans.
Place in deep pot and cover with water to 2 inches above beans.
DO NOT add any seasonings.
Bring to boil, boil for 5 minutes uncovered.
Turn off heat.
Cover and let soak for 1 hour.
Drain and set aside.