Blessings,
Sharon

Now about your beans. I grew up in South Louisiana near New Orleans and we know a thing or two about beans down there. Especially Red Beans which we always serve over rice. Until a few months ago my method of cooking beans was similar to yours. Soak the beans, rinse, boil, and simmer for 2-3 hours.

Then I discovered a method that skips the boil and goes straight to simmer for 6-7 hours. Yeah it’s an all day thing, but the beans come out tasting way better than I’d ever tasted before.

This could be done in a crock pot, but I don’t have one so I just use the lowest setting on my electric stove.

For a 2 qt pot:

1 1/2 cups beans
1 medium yellow onion
4 cloves garlic
2 teaspoons salt

Soak beans overnight in about 2 quarts water and 1 teaspoon salt. (the salt will not toughen the beans I promise.)

Drain and rinse beans then put into a 2 qt sauce pan. Cover with water to 1inch over beans. Add 1 teaspoon salt, 1 medium yellow onion chopped coarsely chopped, and 4 whole cloves of garlic. Set heat to the lowest possible setting and cover.

I’ll have a look and stir the beans every couple of hours if I’m home, but it’s not necessary. In the afternoon the beans are ready.