I've had so many women tell me that they just cannot cook a pot of beans, that they either burn them or they're too tough, etc. But the truth is, there could be nothing easier or more satisfying than a warm bowl of delicious beans with a side of cornbread, stewed potatoes or a salad. Plus, it is so economical. This recipe is for just about any kind of beans. I usually use pintos or black-eyed peas; but other varieties are fine.
2 lb bag of beans (your choice)
4 chicken or vegetable bouillon cubes
1 med-lg onion (roughly chopped)
2 tbsp vegetable oil
First, "look" the beans. This is southern for "look them over and take out any small stones or debris". Then, rinse them thoroughly and cover with about two inches of water and allow to soak overnight. 6 hours before your meal, pour out the soak water, place in the crockpot, and add more water until the beans are to 2 inches covered. Add the onion, bouillon cubes, and oil. Cover and set on high for 5-6 hours. With an hour to go, check the beans for tenderness and add salt and pepper as needed. Enjoy!