How to make it

  • Dried beans are usually simmered, rather than boiled, during the longest part of the cooking time because boiling the beans for too long can cause them to fall apart.
  • Heat beans and water to boiling in a large saucepan. Boil uncovered 2 minutes; reduce heat. Cover and simmer 1 hour to 1 hour 15 minutes or until tender (do not boil or beans will fall apart). OMIT THIS STEP IF YOU USE CANNED BEANS. Drain beans (boiled or canned), reserving liquid.
  • Cook salt pork in 10-inch skillet over medium heat stirring occasionally until onion is tender.
  • Add enough water to bean liquid, if necessary, to measure 2 cups. Add bean liquid, salt pork mixture, rice and salt to beans in saucepan. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir); remove from heat.
  • Fluff with fork. Cover and let steam 5 to 10 minutes.

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