Pick over beans to remove rocks and bad beans. Wash and put in
large pot with sugar. Add enough cold water to cover and heat to
boiling over and simmer for 3 hours or until beans are soft, adding
additionl water when necessary during cooking. Add 1/2 cup bacon
drippings, salt, and garlic. Cook at least 1 hour more, stirring
occasionally. Can be cooked for more than 4 hours or overnight if
there is enough water.
Heat 1/4 cup bacon drippings or lard in a large skillet and add
beans. Stir frequently, until beans are reheated. Mash with a fork
or potato masher. Brown beans until dry and a little crusty,
stirring requently. Add salt, if needed, to taste.
Note 1:
Begin with water at least twice as deep as beans. When beans have
finished swelling, add liquid as needed to keep level a ittle above
the top of the beans.
Note 2:
Bacon drippings or lard give the best flavor, but for those
concerned with cholesterol levels, vegetable oil may be substituted.
Note 3:
If desired, one or more of the following may be added to beans
during frying.
