2 lb package of dried beans (such as Navy, Pinto, Red, etc.)
1 cup chicken broth
1 chopped onion
1 package chopped bacon
2 teaspoon salts and pepper
Chopped fresh Cilantro, if desired
Put a two-pound package of dried beans in a colander and rinse. Transfer to a large Dutch oven and cover with water until it is two inches above beans. Bring to a boil for two minutes. Turn off heat, cover, and let sit for one hour.
Drain and rinse beans.
Put the beans back in the Dutch oven and add enough water to cover them 2” above the beans. Next, add chopped onion, chopped bacon, salt and pepper. Bring this all to a boil, reduce heat to simmer, and cover and cook 1 ½ to 2 hours.
Check from time to time that there is still enough liquid, you do not want this to go dry. So add water as necessary.
Beans must cook until they are soft, thickened a bit and a broth has started to form with the beans. When they reach this stage, stir in chicken broth and cook for 10 more minutes. They are now ready to eat. They are delicious with chopped, fresh cilantro sprinkled on top and served with corn bread. When eating, Pace, McIlhenny Co. TABASCO Brand Buffalo Style Hot Sauce, or sauce of choice may be added to taste.
Or they can be used in any recipe calling for beans.
These are naturally gluten free.
Once you have made these beans, you will never want to use canned again.
