How do I make dry beans edible?

>>8451628
You got to soak them overnight and then boil them for like a few hours.

I'm about to make your day.

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Here it is: my family's recipie for Red Beans and Rice.

Use pork sausage, please, and extra sharp cheddar. Don't skimp on the green onions, or lessen the cooking time. It will taste better if you can increase the cooking time, and the leftovers will be even more delicious that the first serving.

You can more or less just put this on a light simmer and then fuck off for a job shift or watch netflix. Just be sure to add half a cup of water for every additional hour you want to ignore it. Stirring is permissible, but any frequency is totally optional.

>>8451628
Season the soaking liquid (salt, garlic & onion powder, etc.). If they are a colored bean like black or red then also DO NOT discard the soaking liquid and cook them in it.

>>8451713
Sounds tasty, but how many bacon drippings?

>>8451723
Oh, I forgot! My grandmother just throws in four thick-cut bacon slices and then takes them out before she serves it/freezes the extra leftovers.

Also, this will last for about a week in the fridge in a sealed bag, five days in a pot with a lid.

Dont

>>8451713
I assume you drain the water you soak it with? What's the ratio of water to soaked bean? Whenever I make beans like this I always use too much water and end up with soup. It's still good but I want to learn to make saucy beans, not soupy beans - if that makes any sense

>>8451628
Pressure cooker
No soaking required
Cooked in 30-45 mins depending on bean

>>8451824
Nope, no draining! That would get rid of the good stuff. It's one pound of dry beans to six cups of water, as the recovery says.

Don't worry, you'll get a thick sauce if you cook the beans for the correct amount of time. You can pour some of the water out, but you'll just have to add more back in later. In the beginning, it's a lot of water and veg with a few purplish beans. At the correct ending stage, it's a thick mahogany paste with the veg cooked down into invisible flavor.

Much like properly carmelized onions or fond for stew, these things take time.

>>8451890
*as the recipie says

>>8451629
soaking is a waste of time. Simply cook for many hours.
Or pressure can