Pinto/Navy/Kidney/Great Northern/Black Beans or Peas
This recipe can be used for bean, pea, or crowders. This is a staple at my house. Just whip up some corn and taters and you have a meal!
Ingredients
1 pound dried pintos
1 medium onion, chopped
4-5 cubes or tablespoons granulated chicken bouillon
2 teaspoons garlic powder (or more)
Water
Ground black pepper
2-3 Dashes crushed red pepper
Bacon grease
1 medium onion, chopped
4-5 cubes or tablespoons granulated chicken bouillon
2 teaspoons garlic powder (or more)
Water
Ground black pepper
2-3 Dashes crushed red pepper
Bacon grease
Sauté onion in bacon grease until caramelized. Add in about a cup of water to de-glaze the pan.
Rinse and pick over beans. Add beans, sauteed onion (with the liquid), chicken bouillons, garlic powder, pepper, and crushed red pepper to large sauce pot. Add enough water to cover.
Simmer beans over low heat until tender, 1-2 hours. Watch the water level and if it gets lower than the beans, add enough to cover. Taste and re-season.