White beans recipe for a 9 quart pot

Let me preface this by saying that I like my beans to turn out white when I cook them.

For every 2 pound of dry beans.

1 white onion diced fine
1/2 cup of Crisco
1lb pickled pork or salt meat
Salt
White pepper

Method

Make a brine by with 1 gallon of water and 1/4 cup of salt, drop beans in and let them sit for half an hour to 1 hour.

Drain beans, put them in a pot, cover with about 2" and bring them to a boil. Cook them till beans foam and drain beans and rinse. Return them to the pot and cover with 2" of water, add your onions and crisco. Cook them till they begin to soften and begin to cream. When they start to get soft and creamy add your meat. Cook till your meat is tender. Season with salt and white pepper. That's basic beans, taught to me by father in law. You can put smoked sausage, bell pepper and celery and all that but will come out a brownish color.

I cook 4lbs in a 10 quart pot. You could do 4lbs in a 9 quart but it will be quite full.

I just want them to be delicious!

I have seen several recommendations to soak overnight.

Is the 1 hour soak in brine a substitute for an overnight soak?

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I have seen several recommendations to soak overnight.

Is the 1 hour soak in brine a substitute for an overnight soak?

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I've never soaked my beans any longer than a half hour at the very most. I'll split open the pack, go through the beans looking for crap that don't belong in them and put them in a bowl. Then I'll add hot water to the bowl to cover the beans while I chop up my seasonings and meat to cook the beans.

Then drain and put them in the pot to cook. They always come out great. But to each their own when it comes to cooking.

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1/2 cup of Crisco

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I've never added Crisco to beans.