Savory Black Beans
|Dry black beans||16 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Salt pork||1⁄2 Pound, diced|
|Onion||1 Medium, diced|
|Stalk celery||1 Medium, diced|
|Salt||1 3⁄4 Teaspoon|
|Red pepper||1⁄4 Teaspoon, crushed|
1. Rinse beans with running cold water and discard any stones or shriveled beans. In 5-quart Dutch oven over high heat, heat beans and 8 cups water to boiling; cook 3 minutes. Remove Dutch oven from heat; cover and let stand 1 hour. Drain and rinse beans; set aside.
2. In same Dutch oven, over medium heat, cook salt pork until lightly browned. Add onion and celery, and cook, stirring occasionally, until vegetables are tender.
3. Return beans to Dutch oven; add salt, crushed red pepper, and 5 1/2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 2 hours, stirring occasionally, until beans are tender.