"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."
Serving Size: 1 (397 g)
Servings Per Recipe: 8