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