Sort and rinse the beans and put in a 3 quart lidded sauce pan. Cover with water about 3 inches above the level of the beans. Stir in the salt and cook covered on low for 4-5 hours, stirring occasionally. If the beans start getting thick or more liquid is needed, bring the water to a boil before adding it to the beans. The beans will get a nice, thickened broth when they are done. Add the pepper and onion and more salt to taste, if desired. Cook the beans an additional 30 minutes before serving. Garnish with plenty of Monterrey Jack cheese.
This freezes well and is also good with a little cooked bacon or bacon grease added during the last hour of cooking.
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|Serving Size: 1 Serving (76g)|
|Recipe Makes: 6|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 1.2mg||0 %|
|Potassium 278.7mg||7 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 11.6g|
|Protein 6.7g||10 %|
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Calories per serving: 101
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