Grandma’s Beans
1 C dry beans
Wash in cold water
Strain and remove any rocks, etc
Add to 1.5 C warm water and 1 can stock in soup pan
Cover and bring to a boil (or about 200°)
Start timing, and cook 2 minutes
Remove from heat and cover
Let set 60 minutes
Add 1 tsp salt per 1 C beans
Add med pieces celery, onion, carrot, garlic
Add bay leaf, 1 slice raw bacon, ham (or other) bone
Bring back to 200° or gentle boil, then simmer 2 hours
Stir very lightly and check water level every 30 minutes
Taste one bean. If necessary, cook 30 more minutes
Serve hot with crackers, bread or tortilla
For refried beans, drain and smash
(Keep liquid for soup and thinning beans later)
Add a generous sprinkle of grated cheddar cheese
Mix together
Add tablespoons of cooking liquid, and continue mixing, until texture is to your taste
Robert@RobertAndrews.NET
