I like beans. I think they look lovely, they taste great, they're good for you, cheap, and also (unfortunately) a pain to cook. The problem is the whole simmer for 1 hour or until tender bit which usually makes planning the other parts of the meal a nightmare. However, I've decided that this may not be SUCH a big deal since it usually seems to take 2 hours, and even if they are done early, they hold pretty well on the stove, so really, what's stopping us?! (Probably the soak for 24 hours part, but that's another story.)
This recipe is more-or-less based on the one in Frugal Gourmet. More-or-less because I forgot to add one of the ingredients (celery) and didn't have another one of them (ham hocks) and am not a big fan of another one of them (parsley). Plus I dolled it up at the end a bit. Thanks to Jeff for the inspiration anyway!
First, soak your beans (1 cup) overnight in plenty of water (they'll double in volume and you want to make sure they stay covered).
Add salt to taste once the beans are finished cooking. These beans are nice over rice, so about 20 minutes before they are ready, get your rice going. It's also nice to add a little fresh salsa to the beans.
Mojito), and you're in for a perfect summer treat.