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["Soak the beans for at least 4 hours and up to 12.", "I do this part overnight usually.", "Drain.", "Stove Top: Place the dried beans in a large stock pot of water.", "Bring the water to the boil, partially cover with the lid and cook on a ""slow boil"" for about 1 hour or until the beans are very tender.", "Crock Pot: (Tip: I use the Crock Pot to both soak the beans overnight and cook them.)", "Place the beans and water in the Crock Pot and cook on HIGH for about 3 hours or just until the beans are about to boil.", "Then reduce heat to LOW and cook until the beans are very tender about another 3-4 hours.", "In a large saute pan heat the coconut oil on medium heat.", "Add the minced onion and garlic.", "Saute about five minutes until very soft.", "Lower heat to low.", "Use a slotted spoon to add the cooked beans to the pan.", "Add about 1 cup of the bean cooking liquid to the pan.", "Now start mashing the beans, adding more of the bean liquid to achieve a creamy consistency.", "You want the beans soupy and not dry.", "*SAVE* some of the bean liquid for reheating the beans the next day.", "Season with salt and black pepper.", "Servings are estimated.", "Serving suggestion: Spoon the beans over a crisp fried corn tortilla (see Recipe #504119).", "Garnish with shredded cabbage or lettuce, diced toms!", "Drizzle beans with Marie Sharp's Hot Sauce: 'Belizean Heat', 'Orange Pulp' or 'Grapefruit Pulp', or your favorite one."]
