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2 c dried beans (about 1 pound) 6 c water 2 tsp garlic powder 2 tsp blackening seasoning 1 tsp ground cumin 2 tsp salt 1 tsp black pepper 1 1/2 tsp Old Bay seasoning Sort and rinse beans. Soak using either the overnight method or the fast method (the overnight method gives better results and dramatically shorter cook time): Overnight method: put beans in a large bowl; cover with cool water to a depth of two inches and soak for 8 hours. Fast method: Put beans and 6 cups hot water in stockpot, bring to a rolling boil over high heat. Boil beans hard for 2 minutes, remove from heat. Soak, covered, for 1 hour. Drain soaked beans, discarding water. Put beans in a 6 quart stockpot and add 6 cups hot water. Bring to a boil, then add garlic powder and the rest of the ingredients. Reduce heat and simmer, covered, until beans are done (about 45 minutes to 1 hour if overnight soak was used, about 3 hours if fast soak was used). Yields 4 cups cooked beans. Any leftover stock should be frozen and reserved for use in soups and sauces. This recipe was added: 30 July 2014 |