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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This is the method I use for all my bean-cooking needs (when I don't break out my trusty pressure cooker). This amount of liquid makes a very stiff batch of beans. Ingredients:
1/2 lb bacon, chopped into 1/2 inch pieces ( bacon ends are perfect for this) |
1 onion, chopped |
salt |
2 garlic cloves, chopped |
1 cup dried beans (i use a soup mix ) |
3 cups water |
2 bay leaves |
Directions:
1. Preheat the oven to 250°F.
2. Heat a large, heavy, oven-safe pot (like a dutch oven) with a tight fitting lid, over medium heat.
3. Cook the bacon pieces until they are starting to get crispy and some fat is rendered.
4. Add the onion, and cook with a pinch of salt until translucent, about 5 minutes.
5. Add the garlic, and cook until fragrant, about 2 minutes.
6. Add the beans, water, and bay leaves. Raise the heat and bring to a boil.
7. Put the lid on the pot, and transfer it to the oven.
8. Cook for 2 to 2 1/2 hours, until the beans are soft.
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