Brown Beans

I don't really have a recipe. It seems like I do something different every time. But here are a few suggestions... - Carolyn Hillje

It's always best to soak the beans overnight. Wash the beans and put them in a pan with enough water to cover them about 3 inches.

Next morning drain the water you soaked them in and put them back in the pan. The beans will be better if you have a good meaty ham bone to cook with them. If not, then use smoked ham hocks or throw about four or five slices of bacon in.

I usually put one whole peeled onion in to cook with them. It tends to take some of the bitterness out of the beans.

You can season them at the beginning of the cooking too. Some salt and pepper and garlic powder to taste is good.

Put in enough water to cover the beans about one to two inches. Add more water if they cook down too much.

Cook the beans just at a slow simmer. It will take about two to three hours, depending on how old the beans are. After they are tender enough to suit you, take out the ham bone and onion. If the beans taste a little bitter to you, add a little sugar. Start with just a half teaspoon and keep tasting until they taste about right for you. The onion is usually enough to take out that bitterness, but sometimes not.

If the beans seem to have too much liquid, cook them with the lid off until thickened to your taste.

Now add some finely chopped garlic. How much depends on the amount of beans you cooked. I'd say four cloves would be about right. Cook for about a minute, then turn off the heat and cover with a lid to let the garlic steep.

And there you have it. Do not refrigerate your beans until they have cooled completely. They will spoil.