Directions
- 1Spill beans everywhere on a clean countertop to start the cleaning process.
- 2Separate the beans by picking out all rocks, cut-in-half beans, and beans with skin fallen off.
- 3Once separated, put the beans in a pot with cold water and gently agitate them to rinse.
- 4Drain the rinsing water from the beans.
- 5Add 4 pounds of beans to a pot and add 7 quarts of water.
- 6Add 1 whole roughly chopped onion to the pot.
- 7Add 1 whole head of garlic to the pot.
- 8Place the pot on the stove and turn the heat to medium-high.
- 9Add about 7 bay leaves to the pot.
- 10Add about 3 tablespoons of black pepper to the pot.
- 11Gently mix the ingredients in the pot.
- 12Cover the pot and let it cook for about 2 hours.
- 13Let the beans come to a boil.
- 14Once boiling, lower the heat to medium and let them cook low and slow for about 2 hours.
- 15After 2 to 2 and a half hours, add 1 pound of fat back to the pot.
- 16Next, add 1 whole pound of bacon to the pot.
- 17If needed, add more water (e.g., 8 more cups) to the pot.
- 18Give the mixture a gentle stir.
- 19Cover the pot again and allow it to gently boil for another 20 minutes.
- 20After 20 minutes, taste the broth and adjust for salt if needed.
- 21Perform the smash test by taking one bean, letting it cool, and checking if it smushes easily to determine if they are done.
- 22Pull the beans off the heat and let them cool for a little bit.
- 23For storage, separate the beans from the juice, measure out 2 cups of beans and 1 cup of juice into ziplock bags.
- 24Lay the ziplock bags flat and allow them to cool fully before freezing.
Ingredients
- 4 lbs beans
- cold water
- 7 quarts water
- 1 whole chopped onion
- 1 head garlic
- 7 bay leaves
- 3 tbsps black pepper
- 1 lb fat back
- 1 lb bacon
- 8 cups water
Equipment
potstovespoonziplock bags
Tips
- Sort beans carefully to remove debris and bad beans.
- Do not soak beans beforehand if you are in a hurry.
- Adjust salt to taste after adding salted meats.
- Store cooled beans and broth in freezer bags for later use.
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