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Total Time
5hrs
Prep 1 hr
Cook 4 hrs

As a child my mother never cooked "a pot of beans", but she started when I was a young adult and I loved them. To me pure comfort food was a bowl of these beans and a big hunk of warm buttered cornbread. I also like them served over rice for a variation and, of course, when you combine dried beans and rice it makes a complete protein. I like my beans a little on the creamy side so that's why I cook them for about 4 hours.

Ingredients Nutrition

Directions

  1. Fry bacon in 5 quart Dutch Oven over medium heat until crispy then remove and set aside, saving drippings.
  2. Add onions and bell pepper to bacon grease in Dutch oven and saute' until soft and wilted, about 45 minutes.
  3. All remaining ingredients including reserved bacon.
  4. Cover and simmer over low heat for 4 hours or until soft, adding more water if necessary.