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1
soak beans over night or with the quick soak method.
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2
Cook onion and bell pepper in bacon drippings for 3-4 minutes over med-high heat.
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3
Add garlic cook for another 2 minutes.
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4
Add beans and turn to coat in mixture.
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5
Add all the other ingredients and 6 of the 10 cups of water.
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6
Bring to boil and turn down to a simmer.
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7
Cook for about 2.5 to 3 hours adding water as you need to.
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8
You want to have a thick gravy consistancy so dont add alot of water.
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9
Keep you eye on it and stir about every 15 minutes or so.
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10
Stir more as the water cooks down to prevent sticking.
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11
Once beans are as tender as you like and the water has cooked down to a thickness you like, take out the bay leafs and smash some of the beans to make it very creamy.
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12
I used my immersion blender.
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13
If the beans are to thick you can thin out by adding more water to your liking.sometimes you may need to do that when you re-heat them.
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14
i add another 2-3 TBS of butter to the finished beans with extra salt and pepper as needed.
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15
Also add hot sauce if you like it spicy!
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16
serve in a bowl with hot butter rice seasoned with salt, pepper, onion and garlic powder.
