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Instructions
Uses
a large crock pot.
Empty beans into a stovetop pot with lid, checking for any foreign material. Add water
to cover beans by 1 inch. Add salt to pot and soak overnight.
Drain salty water and replace with fresh water just to cover
beans. Simmer for 1 hour, then move beans and half the cooking
water to crockpot and save the remaining half to add if needed
later. Reusing the cooking liquid is said to reduce digestive
discomfort.
Using the now empty stovetop pot, place cut up bacon and salt pork
all cut to desired size. Cook until softened but not to the point
of crisp. Remove and set aside. To the fat in the pot add the
diced onion and cook until softened. Add the now softened onions
and all the fat in that stovetop pot to your crockpot. Keep the
cooked salt pork and bacon set aside for now or they will be
wood-like with the long cooking time.
Set the crockpot on high for 4 hours, stirring occasionally. Then
reduce heat to low for another 6 hours. 4 hours into the low
setting add the bacon and salt pork. Check beans for softness at
your desired level, When that is reached they are finished. If at
any time during the crockpot cooking, you can add small amounts of
the saved cooking water. say a cup at a time to keep them from
getting too dry.
Notes - Cutting corners can have poor results. The salt is to
soften the skins on the beans, without it they can have an
unappealing gritty texture. Beans are done when they have a smooth
creamy mouth feel. They will thicken when they cool so leave them
a little more wet than you want them to be on the plate.
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