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1
In large pot soak the beans for at least 4 hours. Bring to a boil, cover, reduce heat to medium and cook until soft.
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2
If necessary, add more water as needed so that the beans do not dry out while cooking. Once beans are cooked, drain beans but *RESERVE* liquid.
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3
Fry up the bacon slices in large cast iron skillet and set aside to drain on paper towel. Reserve drippings.
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4
Meanwhile, mince the onion and garlic.
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5
*Heat a cast iron skillet on medium and saute the onion and garlic in the bacon drippings or solid lard until soft.
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6
With slotted spoon, transfer the cooked beans to the skillet. Lower temperature to low-medium. Add about a cup of the bean liquid and mix in the beans with the onion and garlic. Begin to mash the beans with a potato masher, adding more bean liquid as necessary to facilitate. Great grandma prepared these beans soupy with about 3/4 of the beans mashed, the remaining left whole. That is how great-grandma cooked them and that is how I like them. Keep mashing beans and adding liquid until soupy and not dry. Lower heat to simmer. Do not allow beans to dry out, adding more bean liquid if needed.
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7
Crumble the bacon and stir into the beans. Season with salt. Taste and reseason with more salt if necessary. Beans seems to require a good amount of salt to bring out their flavor.
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8
*NOTE: If you choose to use a cast iron skillet be warned that the iron content will turn lighter colored beans an unattractive pinkish-grey color. This will not affect the taste at all other than adding a bit of extra iron to your diet. If preferred, cook beans in a non-reactive pot.
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9
Save the bean liquid to rehydrate and reheat any leftovers, but *DO NOT* use plain water to reheat the beans.
