I finally got around to making some pot beans from these Yellow Indian Woman beans -- and I'm glad I did!! mexicanplease.com
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4.41 from 5 votes

Yellow Indian Woman Pot Beans

I finally got around to making some pot beans from these Yellow Indian Woman beans -- and I'm glad I did!
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Servings: 12
Calories: 124kcal
Author: Mexican Please

Ingredients

  • 2 cups dried beans
  • 1 small onion
  • 2-3 tablespoons lard
  • 1 teaspoon salt (plus more to taste)
  • 2-3 quarts cold water

Instructions

  • Sort through the beans and discard any rocks. Rinse the beans and discard any floaters.  Drain well. 
  • Add beans to a pot and cover with 2-3 quarts of water, or so the water level is about 2" above the beans. Add the roughly chopped onion and 2-3 tablespoons of lard.
  • Bring to a boil, then reduce heat to a simmer and partially cover. Let simmer for 1.5-2 hours.  Ensure that the water level is well above the beans by adding more water if you need to.
  • Start tasting them after 1.5 hours. If they are hard or grainy they need a little more time.
  • Once they are close add 1 teaspoon of salt and simmer for another 10-15 minutes. Salt to taste and add more if necessary -- I used a heaping 2 teaspoons total for this batch. 
  • Serve immediately.  Store in an airtight container in the fridge where they will keep for a few days.   Or you can store in the freezer where they will keep for months at a time.  

Notes

Be sure to store your cooked beans in some of the broth as it is delicious and makes it easy to whip up some refried beans. 
Beans are hyper-sensitive to salt amount so be sure to do lots of taste testing towards the end of the simmer -- I used a heaping 2 teaspoons of salt for this batch.
 

Nutrition

Calories: 124kcal | Carbohydrates: 20g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 214mg | Potassium: 430mg | Fiber: 5g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg