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1
If not using aduki beans, it's best to soak your beans overnight in a large pot covered with water. After they have soaked, drain them and rinse several times. If you are using the aduki beans, just go ahead and rinse them.
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2
Place rinsed beans and bacon in a large pot on the stove. Pour water over the beans to cover by 2 inches. Bring to a boil and then reduce the heat to a simmer.
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3
Skim any foam that might rise to the top while cooking, and add additional water (or stock), if there does not seem to be enough liquid.
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4
Cook until the beans are tender, about 1 1/2 hours (or as long as 3 hours for pinto and other beans).
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5
5. Add the sea salt (don't add too much if you've used stock) and pepper, plus the seasonings I mentioned (or others that you like) to taste. You can serve these in whole wheat or corn tortillas with the toppings of your choice: think grated raw cheese, fresh salsa, guacamole, organic sour cream, etc. Or have some in a bowl with a side of cornbread. Fresh chopped tomato, cucumber, red pepper, and sliced avocado are also wonderful additions.
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6
My favorite healthy way to eat these, though, is this: chop some collard greens very fine, add some olive oil and fresh lime juice, and mix with the beans, veggies, and salsa. Top with some green onions and minced cilantro.
