Pot of Beans - Bayless's way

1 Pound bag of beans (black, red, pinto, white)
1 Onion, medium chopped
2 tablespoon Lard, Bacon Grease, Olive Oil, etc
Water 2 - 3 quarts, tap
salt to taste - at end of cooking time ONLY

Melt oil in dutch oven, bean pot or other heavy pot
Bring heat to medium high, Add chopped onions Simmer onions until soft and browned - just prior to carmelization, about 10 minutes
Add beans
Add 2 quarts of water (more as needed to maintain a full 1/2 inch of water above the beans
Bring to a boil, then reduce heat .
Bring to a slow simmer and partially cover the pot.
Cook until beans are soft - no chalky remains when split open - about 2.5 hours for fresh beans.
More time will be required if beans are older..just keep testing every 15 minutes or so after that.
Taste and add up to 1.5 teaspoons salt to bring out the final taste. I also add Epizote to the black beans - if so, this goes in when the water does.


Number of Servings: 6

Recipe submitted by SparkPeople user COLLINSLG.