Lately I've found I crave a bowl of beans doused in hot sauce somewhere around 8 or 9pm. It's not my healthiest habit, but it's not so outrageous that I'm worried about its ill effects. Of course, the upside here is that I'm making beans regularly and have a great source of protein on hand for quick meals.
- 2 pounds dried Black Beans
- 1 Red Onion
- 2 Bay Leaves
- 4 Strips Bacon, Rendered
- 1 Jalapeño
- 1 head Garlic
- Soak the beans overnight, 4 quarts water.
- When you're ready to cook the beans, drain them and set aside.
- Slice the bacon into small cubes, then add them to a dry stock pot over medium heat. Let them render until crisp and dark.
- Chop the onion, garlic, and jalapeño while the bacon is rendering. Once the bacon is ready, add the veggies into the pot and sauté them in the bacon fat. Cook for 7-10 minutes, until tender.
- Add the beans and bay leaves. Cover everything with water (filling the pot about one inch above the beans).
- Simmer the beans over low heat with the lid on for 1-3 hours. The length will depend on how fresh your beans are. Newer beans will cook quickly, older beans might take a while.
- When the beans are tender and to your liking, stir in salt and pepper.