Steve
Posted: Tue Jul 15, 2014 9:24 am
Would you please post your bean recipe?
With pleasure.
Dice 4 strips of Wright's pepper bacon, in your heaviest pan saute' the bacon until it is 90% crisp. I have a 25 year old Magnalite.
While the bacon is cooking chop one medium onion, toss the onion in with the bacon, cook till the onion is translucent.
Rinse one pound of Casserole brand pinto's when the onions are translucent add the pinto's and one can of chicken broth and deglaze the pan cover beans with about one quart of water.
Put the lid on the pan and boil the heck out of the beans, check periodically to check if more water is needed.Stir to check for sticking.
At about two hours check the beans for tenderness, it usually takes two and a half to three hours to be done.
Don't add the salt (to taste) till about 15 minutes before yo are ready to eat.
I like the bean gravy to be thick enough to really well coat a spoon. You can adjust the gravy texture in the last thirty minutes of cooking, too thin, take the lid off the pot, too thick,add some water.
In case anyone needs it.
http://ddcookbook.blogspot.com/