· Soak beans overnight in hot water
· Drain and wash beans
· Power boil, removing foaming stuff.
· Boil until no more foam
· Wash away remaining foam
· Put beans into a pot, along with salt, sugar, butter and fatback (streaked meat) - sugar is optional
· Cover with water, place lid on at an angle
· Boil, then turn down
· Slow Cook about 1-½ hours.
Mash some of the beans to thicken the liquid
*To prevent a lot of gas – add a pinch of baking soda to beans when cooking
Slow cooking and adding the mashed beans help to thicken the soup per Martha
My secret ingredient. . . Cook in ½ water and ½ chicken broth with diced ham. Add some cornstarch to thicken.
Also, cook in crock-pot 10-12 hours.
Check liquid levels, you may need to add more.
The longer they cook, the better they are
