"Ophelia" > wrote in message
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> "merryb" > wrote in message
> ...
>> On May 12, 9:42 am, "Ophelia" > wrote:
>>> "sf" > wrote in message
>>>
>>> ...
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>>> > On Sun, 12 May 2013 12:20:29 -0400, S Viemeister
>>> > > wrote:
>>>
>>> >> On 5/12/2013 11:20 AM, Ophelia wrote:
>>> >> > "sf" > wrote
>>> >> >>> That is how I always cook ours, but I am interested in the other
>>> >> >>> ways
>>> >> >>> described by posters here, especially cooked with bacon.
>>>
>>> >> >> First, you need American style bacon....
>>>
>>> >> > Ok, you have me intrigued ...!
>>>
>>> >> Streaky bacon.
>>>
>>> > With some flavor: hickory smoke... maple - it's more than just plain
>>> > raw meat.
>>>
>>> Well bacon is not just raw meat, it is cured:
>>>
>>> http://en.wikipedia.org/wiki/Bacon
>>>
>>> Sheila, the flavour sf refers to, could it be added during cooking?
>>
>> sf mentioned maple flavored- don't use that nasty stuff for beans.
>> Just smoked is what you would for this...
>
> Ok I've never really cooked beans. Would you have a nice recipe to
> share?
> I can remember years ago trying dried beans, but never did very well with
> them.

The trick to dried beans is to soak them first. I use the quick soak. Run
water over them, sort through, pick out any rocks or debris and remove
anything that floats to the top. I rinse them a few times. Add about 2"
more water than there are beans. Bring to a boil. Boil for one minute. If
you are using black or kidney beans you want to boil them a little longer.
At least a few minutes. Turn off the heat and let them soak for an hour.
You can use the traditional soaking method but as Jacques Pepin said, if you
soak them for too long you risk them starting to ferment. Especially with
black ones. That is why I prefer the quick soak.

Drain off all the water and rinse until the water runs clear. Then add
fresh water, again about 2" more than the beans. You can add seasonings at
this point but no salt, tomato products or other acids. If your beans are
really fresh (which mine seem to be these days), they may need less than an
hour of cooking time. The pintos that I did last night said to cook for
approx. one hour but they were done at 45 minutes. The key to having beans
not fall apart is not overcooking. Test them sooner than you think they
will be done and then again at about 5-10 minute intervals if not done.
Then if you want to, drain off most to all of the liquid remaining and add
your salt. I just add it to taste but you'll probably need more than you
think. Then if you are using tomatoes, add them now and heat through. You
may want to cook for another couple of minutes on a low heat just to blend
flavors. If the flavors seem harsh, add a splash of lemon juice or vanilla.

Green beans are really easy to cook. Just wash, cut or snap off the ends
and put in a pan with a little water, salt and pepper. Bring to a boil, put
a lid on and cook. How long really depends on how you like them done. I
prefer them more crisp and that's about 5-7 minutes. You can add a splash
of lemon juice to the water to help preserve the green color and brighten
the taste. I sometimes add chopped onion or shallot.

As I said in another reply, I have had no luck yet in adding the bacon in.
My results were always greasy. I will try again when I get more bacon. I
think perhaps the key there is in cooking the bacon and draining it well
before adding.