Braden Family Cookbook
and sort beans. Place beans in
large stockpot or bean pot, and cover with 6 cups of water.
Bring to a boil, and continue boiling 2 minutes.
Remove from heat, cover and let stand 1 hour.
Drain water from beans, and set covered beans aside.
a work bowl of food processor fitted with metal blade, combine bacon, onion,
celery and carrots. Process until finely chopped.
Place bacon mixture in large skillet and saute over medium-low heat until
slightly browned. Stir bacon
mixture into beans. Add six cups
hot water, beef base, white pepper and Tabasco sauce. Bring to a boil, reduce heat to medium low, and simmer gently
with lid tilted 1 hour or until tender, adding the remaining 2 cups of hot water
during cooking if necessary.
cooked beans from heat, and set aside while you prepare the white wash: Place
flour in small mixing bowl and gradually stir in water, blending well to remove
any lumps. Return beans to heat and
bring to a boil. Add white wash, reduce heat to low and simmer briefly as it
begins to thicken. Add salt and
stir well. Makes 1 ½ to 2 quarts,
depending on water added.
beans can be served as a side dish, but when spooned over rice and topped with
chopped red onions and fresh cilantro, it becomes a tasty entree.
(Always add hot water to the bean pot during cooking, since cold water
will cause the beans to split.)
with the salt in this recipe as the granulated beef base can be mostly salt.
Check the label before using salt later on in the recipe.