What is your go to pot of beans recipe?

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1 can rotel

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Hmm

I use Hurst Hambeens 15 Bean Soup but don't make it into a soup but instead thick. I don't usually use the seasoning pack and just add fatback (if we have it instead of bacon) along with onion, bell pepper, garlic, salt, and pepper. AFter the holidays I often have some frozen ham bone and will throw that in if I don't have another plan for it.

I too use the 15 bean soup from Hurst’s. I buy the one that has the Cajun seasoning.

1 bag of beans w/ seasoning
1/2 lb bacon
1 - 2 onions depending on size
Ham hocks or neck bones

Cook the beans with the hocks/necks, then fry the bacon and onion with about an hour left and add to the beans. Usually don’t have to do much in the way of seasoning or thickening when it’s all said and done with as long as you don’t add too much water.

1lb of either red kidneys or small white limas
1lb andouille
8oz tasso
one guidry's pre chopped creole mix
few bay leaves
dash of Woosh
dash of tabasco

cube and brown meat
add guidry's mix
add preasoaked beans
fill with water until beans are covered
bring to a boil and simmer until thick.

add tony's/ hot sauce as needed

perfect every time.

-2 lbs beans great northerns
-5 qts water
-2 chopped onions
-2 chopped bell peppers
-5 ribs celery
-1 bunch chopped flat leaf parsley
-1 bunch chopped green onion
-2 smoked hocks (Wayne Jacobs)
-1/2 lb skinned, sliced andouille (Wayne Jacobs)
-1/2 lb diced Tasso (Wayne Jacobs)
-3-4 sprigs fresh thyme
-salt (if needed)
-black pepper
-cayenne

1-Soak beans
2-Add hocks to pot with about an inch of water, cover and cook on med for 90 minutes
3-Add beans, Tasso, water, increase to med-high and boil for 60 minutes
4-Add andouille, reduce heat, and cook for 60 minutes
5-Add trinity and half of the fresh thyme and cook for 30-45 minutes until the beans begin to thicken
6-Taste for salt and add as/if needed. Season with black pepper and cayenne to taste. Add parsley, remaining thyme and green onion and cook 30 minutes

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1 bag great northern beans soaked overnight
2 hunks of smoked pork neck bones
4 slices bacon
1/2 a yellow onion
1 can rotel
1 tsp fresh minced garlic

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this is oddly a very specific recipe. who the hell measures shite for their beans?

I also hate cooking with pork necks because of all the little bone pieces after it breaks down. Much prefer hocks IMHO.

I like white beans and like them to be creamy and not tinted brown.

2 lbs dry navy beans
1 small white onion diced fine
1 lb pickled pork, cut into 1/2" cubes
4 oz butter
2 tbs salt
1 1/2 tsp white pepper

Bring 1 gallon of water to a boil, add 1/4 cup of salt. Stir around to dissolve salt, take off heat, add your beans to the pot and soak them for 30 minutes. Drain beans, rinse, add fresh water and bring them back to a hard simmer. Add all ingredients except for pork, cook till tender, add pork and cook till creamy.

I used this recipe to cook for probably 10-15 plate lunch benefit dinners and never heard of a complaint.