| 1 |
Wash and sort beans carefully. |
| 2 |
Put beans in a bean pot or large saucepan and add bacon or ham and 7 cups of water. |
| 3 |
Simmer for three hours or until beans are tender, stirring occasionally and adding hot water as needed. |
| 4 |
Add salt to taste. (The amount will vary according to the quantity of salt in the meat and individual preference.) |
| 5 |
Serve as a main meal with tortillas and a green vegetable, or as a light meal with fried bread. |
| 6 |
Traditional bean pots have given way to pressure cookers in many Hopi kitchens. This recipe can be pressure cooked for forty-five minutes at fifteen pounds pressure. Cool until pressure drops to zero, then remove lid and simmer the beans for additional twelve minutes. |
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