Directions
Texas Soup Beans
Soak the beans overnight with the baking soda, then drain.
In a large pot, heat the olive oil or bacon fat, then sauté the onion until translucent.
Add the ham and the bone, Izak, Shabazi, and the drained beans, then add 12 cups of water.
Bring to a boil, then reduce to a simmer. Taste and adjust salt (you want to it to be mildly salty as it will cook down some, but this is when salt will get into the beans to flavor them). Cook, covered with the lid ajar, for 2 hours. Check the beans for tenderness, and check at 15 minute intervals until they are fully cooked and creamy.
For the Rice
Combine all ingredients in a heavy-bottom sauce pot with a lid, mix well and bring to a boil, then reduce to a simmer. Cook for 25 minutes, then allow to rest off of the heat for 10 minutes before gently fluffing the rice.
To Serve
Season the beans to taste with salt and cider vinegar, and serve with the rice and/or tortillas and garnish with additional Shabazi and/or Izak as you like.
Recipe Note
Recipe Notes:
* The baking soda lowers the ph of the soaking solution, which yields a more tender bean. It's why you also don't want to add acid until the beans are cooked.
Variations & Ideas:
• Vegan? Omit the bacon fat, ham, and hambone and add 2 Tbsp of our Cataluña N22 blend. You'll most likely need to add a fair amount of salt as well. I love using red miso instead of some or all of the salt as it also adds great depth and body.
• I will often cook the beans in a pressure cooker when I'm in a rush. No pre-soak. Add everything except the vinegar to the pot all at once (including the baking soda). Reduce the water to 10 cups. Cook at high pressure for 75 minutes with a natural release, then season.
Questions? Contact helen@laboiteny.com
