OMG, nom nom nom.
And thanks for the info about soaking for the non-pressure cooker version.
I'm thinking that navy beans might work, too. nom nom nom
Yes, that recipe sounds very good, I may give a go sometime (though I may use chicken instead of bacon). Do remember NOT to add any salt, or any salty ingredients, to the beans until they have softened, because once salt has been added they may never get soft.
However when I make this recipe I'll probably use CANNED beans to make the whole process much shorter...
@fused wrote:Where's da beef in this recipe...