Dissolve 1/4 cup of salt in a gallon of cold water. Add the beans and soak overnight. Drain and rinse.
Combine soaked beans, pork, onion, pepper, tomato, and bay leaves in a large sauce pot.
Cover with water by 2 inches. Bring to a boil over high heat.
Reduce to a simmer and cook adding water as necessary to keep the beans completely submerged until tender and liquid is a deep black. This takes about 4-5 hours.
Adjust seasoning if needed. Serve with rice and garnish with chopped parsley (optional).
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