When I did the How to dry Shucky Beans tutorial, I promised to show you how to cook them as well. So, here it is. This was my very first time cooking Shucky Beans, but I had Mom on the phone about fifty times to answer my millions of questions. Thank God for Mom!
Get yourself a bag of beans.
Open them up.
Put the beans in a bowl filled with water. They will swell to at least twice their size, so make sure you have big bowl and plenty of water in it. Then sit them in the fridge for about 4-6 hours.
After your beans have soaked, grab your pack of fat back (salt bacon). Or Salt Pork as "city-folk" call it.
Measure out a cup of soup beans (pinto beans).
Wash the soup beans and pick out any that don't look right.
Have your awesome hubby cut the fat back. You can buy it pre-sliced, but it is more expensive and if your hubby happens to be a handy dandy butcher, there is no need in that nonsense.
Get your Shucky Beans out of the fridge and drain the dark water. Sorry about the hand in the picture. It is hard to move the beans, show the water, and take a picture at the same time.
Rinse your Shucky Beans well.
Put the pinto beans and fat back into the crock pot.
Pour the Shucky Beans on top of them.
Boil a big cooker of water.
Pour it into the crock pot on top of everything.
Add a tablespoon of shortening or even bacon grease if you have it. If you don't want the clogged arteries, you could use oil. I'll take my chances though. Salt and Pepper to taste. Cover, cook on high for 2 hours, then turn down to low and cook for 12 more hours. I cooked mine overnight or the wait would have killed me.
If you wake up during the night, you can stir them, but if you don't, that'll be OK too. They will still turn out delicious.
Now all you have to do is enjoy!
We had Shucky Beans, onion, salmon patties, mashed potatoes and gravy, corn bread, and fresh corn and tomato from the garden. It was heavenly!
I am sharing this post at The Morristribe and Homestead Revival!
No comments:
Post a Comment