Henry Rifle Forums

given they do take a bit more effort to cook, we find that we enjoy the flavor, taste, and texture of dried beans .... our favorite way to them it to soak them in filtered water overnight .... we boil a country ham hock or piece of another seasoning meat in filtered water for about an hour .... strain the beans being soaked and add them to the seasoned water .... slow boil them for a couple of hours or until they reach the taste and texture you like ....leftover beans can be frozen for later use .... today we had black-eyed peas in one pot and pinto beans in the other

I love the versatility of beans. Many good dishes have been the result. The old ways are often the best. Thanks for your post.

I love beans and make them all the time. My method is overnight soak in filtered water, then drain and rinse well. I put them in a cast iron Dutch oven along with chicken broth or stock (I don’t use any water) one clove of chopped garlic, one chopped sweet yellow onion and salt pork. I add a little black pepper, no salt since the side meat and broth have plenty. I cook them on a low boil, about 3-4 hours. Serve with cornbread and some Tennessee brand chow chow. We have this for a meal, you really don’t need anything else.

I buy packages of 17 bean soup and make a similar dish in a crockpot.

10-4 on bean soup .... we also fixed a pot of it yesterday .... one thing we really like about cooking dried beans is we know there are no preservatives or any other chemicals in the finished product