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Instructions |
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Rinse the beans well and sort them, removing any rocks. Place them
in a large pot,
cover with the water and soak in the refrigerator for at least 8
hours.
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Place the pot of beans over medium heat, add the ham bone and bay
leaf. Slowly bring
to a boil. Then reduce the heat to maintain a simmer.
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Place a large iron skillet over medium heat. Heat the bacon fat and
add the onion, bell
pepper & celery. Saute until soft. stir in garlic, thyme, sage,
black pepper, white pepper
and cayenne pepper. Cook for 2 minutes. Add to the simmering beans.
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Continue cooking until the beans are tender, adding more water if
necessary. Add salt
to taste. Remove about 1/4 cup of cooked beans and mash them.
Return to pot.
Simmer 10 minutes. Serve over rice.
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Serving
Suggestions |
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Recipe is best if cooked in a cast iron dutch oven.
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Originally Submitted
12/4/2012
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