Name: THE PERFECT POT OF BEANS
Ingredients: 2 cups dried beans ((Yellow Eye, Great Northern, Navy)); 8 cups water; teaspoon Herbs & Spices (1 bay leaf (1dried thyme, 1dried mustard)); 8 ounce jar Apple Maple Butter; 1 small onion (chopped or sliced); 4 tablespoons fat of your choice ((vegetable oil, bacon fat, salt pork, coconut oil, butter.)); Hot water to cover beans; Sea salt, to taste

THE PERFECT POT OF BEANS

Cheryl Wixson

TOOLS: 1 large mixing bowl (12 cup capacity or larger) 1 strainer or colander 1 ovenproof covered casserole or bean pot (8 cup capacity or larger)

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Ingredients

2 cups dried beans (Yellow Eye, Great Northern, Navy)
8 cups water
teaspoon Herbs & Spices (1 bay leaf 1dried thyme, 1dried mustard)
8 ounce jar Apple Maple Butter
1 small onion chopped or sliced
4 tablespoons fat of your choice (vegetable oil, bacon fat, salt pork, coconut oil, butter.)
Hot water to cover beans
Sea salt, to taste

Instructions

Pour 8 cups of water into a large mixing bowl. Add the 2 cups dried beans. Allow beans to soak at room temperature for at least 4 hours or overnight.
Drain the beans and return to the bowl. Stir in the herbs & spices, chopped onion, Apple Maple Butter and four tablespoons fat. Spoon the mixture into the covered casserole or bean pot.
Cover the bean mixture with hot water. Bake in a 300-degree oven, checking the beans and covering with more water as necessary. Bake until beans are tender and the skins start to split, about 6 hours.
Remove from oven and let stand for 5 minutes. Season to taste with sea salt if needed.
Serve, or spoon into containers and refrigerate or freeze. Makes about 5 ½ cups beans.

Notes

Make it even easier by using Cheryl's Pot of Beans Kit.