Beans, Beans, the Musical Fruit

I am making beans this week and thought I'd share how we make our beans. Not everyone knows how to make really really good beans, the kind you just want to eat until they're all gone and it took us a long time to perfect them.

Well, to us they are perfect.

We usually start with about three pounds of beans. You can do less if your family is not that into them. We will eat them for lunch for the next couple of days.

When you open the bag, pour the beans onto a sheetpan or a plate. You need to sort through the beans. If you didn't already know this, now you do.  It's an important step. Trust me. You are looking for rocks, dirt balls and yucky looking beans. I told you this was important. Sort and toss out all the offenders. You'll feel so special, like a superhero.....or something.

Next put the beans into a big bowl and cover with water. Big bowl, lots of water, okay? These beans are gonna swell overnight and the last thing you want to find in the morning is your beans soaked up all the water and have been sitting there dry. Okay, maybe not the last thing, but still....not good.

Some people will but baking soda in with them as they soak to help with the gas. Let's just be frank here. Or I'll be Frank and you can be whoever you want. Beans make you poot. Duh! Everyone knows it and everyone blows it. No big deal....but if it worries you, then make the beans on the weekend so you can be at home when it happens.

I have soaked them with and without baking soda. I haven't found there to be any discernible difference.
Do whatever you want with them.

This next step is a biggie. Don't mess it up. Don't I tell you or you'll regret it for the rest of your life!

Or maybe not. But it will make your beans better,

and your family will love you for it.

If you can find smoked pork neckbones, that is want you want. We used to find them at one store in town, but it's hit or miss whether they'll have them. We usually smoke our own, and when I say we,

I mean David.

If you can't find neckbones, use ham hock or hog-jowl. These are real things. If you live in the South, you are no doubt familiar with them, but maybe not so much if you live anywhere else.

But your butcher will know, if you ask.

We use about 4 or 5 big bones or 2 hocks.

Or if you have a hambone you can use that.

I don't use jowl unless I can't find anything else,

which is almost never.

Put the meat bones into a large heavy Dutch oven and

cover with a lot of water.

You will use the water to cook the beans in so fill 'er up.

Bring the water and meat-bones to a boil. Let it slow boil or simmer for a couple of hours.

Then use a pair of tongs to remove them from the water.

Do NOT pour out the water. Save it!!

I repeat, keep the water in the pot.

Let the bones cool on a plate until you can handle them

without burning your little fingers off.

Then pull the meat. It won't look like much at the start

but keep working at it.

There will be plenty of meat hidden in the bones.

Now you want to dump the beans into a colander to drain and rinse them off.

Then carefully put them into the water left over from boiling the meat bones.

The water has all the flavor and is going to make the beans fantastic.

Remember, trust me on this.

Look at those beautiful pinto beans just soaking up the water, so happy and relaxed.

After the beans cook for an hour or so, put the meat in.

Continue to cook on a medium-low boil. Don't boil too high or they'll stick and burn.

Don't boil too low or the beans won't get done.

They have to boil in order to plump up and be soft.

No one likes to bite into an al dente spoonful of beans

Yuck!

 

Oh, and don't stir too often. It will turn the beans into mush.

You don't want that.

But do keep an eye on the water. Some people like their beans with more water. Some like less.

It's about whatever you like.

Just don't let them lose too much water.

They will not cook, they will stick to the bottom

and will be dry.

 Not good.

Opposite of good.

Bad.

Once the beans are done, put a lid on them

and either turn them way down on low or off.

My husband's granny taught me how to make cornbread and I

will share that with you soon.

I thought I made good cornbread until she showed me the error

of my ways.

Make these beans soon! Can't you hear them calling you?

Enjoy!!