Prep included, if non-standard.

Here's mine:

1. Beans.


2. Remove small, misshapen (esp. shriveled) beans and particulate matter (stones, stalks/stems, etc).
   
3. Wash/rinse, dump water.  Water to cover + 1" more.


4. Add pepper, parsley, garlic, onion, etc (no salt at this point).


5. Cover, bring to boil, boil five minutes, let stand/cool (still covered).


6. When cool, refrigerate overnight.


7. Remove from frige, allow pot to come to/near room temp.


8. Bring to boil (still covered) for 10-15 minutes.


9. Reduce heat, simmer for 1-3 hrs.  In the last 10-20 minutes of cooking, add a little bit of salt.


10. Reduce heat.

Serve, add salt to taste.

For variety, sometimes I will stir in some salsa at Step9.  Other times, for thicker beans, I will stir in some flour at Step4.  Unlike in earlier years, I no longer use baking soda at Step4, as I have read it makes beans "mushy" and removes a lot of the nutrients.  I suppose it would be acceptable if you were in a pinch/hurry and didn't have time to do the overnight soaking, as it (if my understanding is correct) breaks down the bean starch more so than it is broken down by cooking alone (good for tenderness and to combat "gas leaks," if you get my drift).  I used to add saltpork, and would boil it three times (dumping water and using fresh water each time) before adding it at Step4.

BTW, I posted this fucking thread in the TXHTF and not GD or elsewhere for a reason. +


ETA: Hey, what happened to Step11?  The coding is correct.

So nobody likes beans, or you nancies can't improve upon the perfection that's already been posted?

</paraphrased>It ain't bragging if it's true.</paraphrased>

Check this out

www.beanbible.com/index.php

Quoted: All you need to do now is add meat and peppers and you've got yourself a great bowl of real authentic chili.

in before the bean bashers...


wait, i am a bean basher  

Ahhh...the magical fruit....

Quoted: All you need to do now is add meat and peppers and you've got yourself a great bowl of real authentic chili.

Yep, and a little chili powder, too!