Ingredients
2 lbs great northern beans or 2 lbs pinto beans
4 quarts water
6 bay leaves
2 -3 teaspoons salt
1 teaspoon baking soda
dried cilantro
dried hot pepper flakes
Method
Sources
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Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Farm-to-table philosophy — seasonal cooking at its purest
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Farm-to-table philosophy — seasonal cooking at its purest
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Wash and soak beans overnight if possible. Pick out any shriveled beans and throw away. Use a large stockpot. Put bay leaves,salt and soda with the beans. Cover and cook on low heat until tender. Stir once in a while and add water if necessary. Don't worry about any bean hulls floating. It depends on altitude how long to cook. I cook them four hours, on low to be nice and tender. Drain the beans. Save the water. Remove the bay leaves. Mash and add some of the water back into the beans. You do not want them dry, but moist. Add dried cilantro flakes. Note: Add hot pepper flakes if you want spicy. Add to raw ground beef, ground pork before freezing or cooking or other raw ground meats. Sack in two cup amounts in zip lock bags. This is a starter recipe in refried beans,just add lard, bacon grease and spices. This is a quick starter for vegetable soup.