Beans: to salt or not to salt?
That is the question...and we're talking about dried beans here. When cooking beans meant to be consumed whole (baked beans, chili etc.) I was taught not to add salt or anything else until they we...
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I soak 2 cups of pinto beans over night in cold water, drain and place in a large crockpot/slow cooker then cover them with water and add a large chunk of fatback (salt Pork) along with a tablespoon of kosher salt, a tablespoon of garlic powder and 2 whole jalapeño peppers. Cover and turn on high for 6 hours, adding water as needed and stirring every couple of hours at 6 hours I turn the temp to low and leave until ready for dinner.
