Place beans in large pot; add water to cover by at least 2 inches. Soak
overnight or use quick-cook method: Bring to a boil, cook 2 minutes, then
remove from heat, cover and let sit for 1 hour.
Drain beans, then return to pot and add wataer to cover by 1 inch. Add
onions and garlic. For a Mexican flavor, add cilantro and mint; for an
Italian flavor, add a bay leaf or two.
Bring to a boil, reduce heat to low, and simmer uncovered, stirring once or
twice, for 1 1/2 - 2 hours, or until the beans are tender. Add water as
needed, enough to cover beans with a little extra on top, but don't add too
much or the beans "drown" and their flavor is compromised. Season to taste
with salt.
Yields about 6 cups of cooked beans.
Recipe by: SF Chronicle; Jun 7, 1995 - WEEKEND COOK
Posted to MC-Recipe Digest V1 #1000 by Judi Moseley <judi@moseleygroup.com>
on Jan 10, 1998
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