Ingredients: |
Ingredients: Dried beans MUST be precooked, or "soaked". (placed in a container with water up over the beans for a minimum of 8-10 hours to absorb the water).
If the beans are precooked, place them on the stove in a cooker of water a couple inches over the beans.
Cook with NO seasoning for approximately 30 minutes. Remove from the stove, drain the water, cool with cold water, and "look" the beans to remove any bad beans or small rocks. Wash the beans in two or three water to clean.
Place the beans (precooked or soaked) in a pot with plenty of water and your choice of meat seasoning. (This could be fat back, streaked meat, slab bacon, or even breakfast bacon.) Add salt to the beans while cooking.
Beans can be cooked one of two ways: they can be cooked the long way which is over medium high heat for as much as 4 to 5 hours (adding water periodically as it boils away) until soft and the soup gets a little thick,
or they can be place in a pressure cooker by placing the beans, water at least an inch above the beans, meat seasoning and salt.
Once pressure is achieved on high heat, reduce the heat to medium and time for 20-25 minutes, uncover and cook a little longer for the soup to thicken.
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Directions: |
Directions:Soup beans are great with cornbread. Years ago many families cooked a pot of beans every day as their staple food item.
HINT: To always have beans precooked or "soaked", when new beans come on the grocery shelf in the late summer and fall, soak the beans in large bowl with twice as much water as beans. Allow to sit for at least 12 hours. Make sure the water stays above the beans, adding as needed. Drain, rinse, and look for bad beans. Place desired amount for a meal in freezer bag, seal and place in freezer. Ready to use when you are. Just run hot water over the bag/beans and break apart. Pour into cooker, rinse, break apart and prepare to cook. |
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