Prep 20 mins
Cook 2 hrs 30 mins
This is the method I use for all my bean-cooking needs (when I don't break out my trusty pressure cooker). This amount of liquid makes a very stiff batch of beans.
- 1⁄2 lb bacon, chopped into 1/2 inch pieces ("bacon ends" are perfect for this)
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 cup dried beans (I use a "soup mix")
- 3 cups water
- 2 bay leaves
- Preheat the oven to 250°F.
- Heat a large, heavy, oven-safe pot (like a dutch oven) with a tight fitting lid, over medium heat.
- Cook the bacon pieces until they are starting to get crispy and some fat is rendered.
- Add the onion, and cook with a pinch of salt until translucent, about 5 minutes.
- Add the garlic, and cook until fragrant, about 2 minutes.
- Add the beans, water, and bay leaves. Raise the heat and bring to a boil.
- Put the lid on the pot, and transfer it to the oven.
- Cook for 2 to 2 1/2 hours, until the beans are soft.