Braised Dry Beans
Feed: 10 People
Work: 30 Minutes
Total: Overnight + 1.5 Hours
1 Pound Dried Beans
2 Tbsp Butter
2 Onion, Chopped
6 Garlic Cloves, Chopped
7-8 cups Anything Stock or Water
1-2 Tbsp Salt
¼ Cup Red Wine Vinegar
2 Bay Leaves
Pot with Lid
Soak Beans overnight (at least 10 hours). The longer you soak the Beans the quicker they will cook.
In a large Stock Pot heat up Butter and once it is hot, add chopped Onions. Cook on medium heat until translucent, then add Garlic and cook for about 3 minutes.
Add soaked Beans and Bay Leaves and cover with Stock or Water. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes.
Remove Lid to stir and check consistency. As the Beans cook and absorb the liquid, they will need more frequent stirring.
Taste Beans to check doneness and once they are finished, add Salt and Vinegar. NOTE More Salt and Vinegar can always be added, but you can’t take it out, so stir and taste frequently!
Once cool, place Beans in an airtight container and refrigerate up to 5 days.
Add any other Vegetables you like to the Beans (just add them when Beans are ¾ done so that the Vegetables don’t turn into mush).
Add any Meat (like bacon!) to flavor the Beans.
Add any Seasonings or Herbs you prefer.