Open-Pot Bean Cookery

Preparation

1. For 1 cup dried beans, making 3 cups, serving 4 to 6. Add to the preceding beans and their liquid a medium herb bouquet (see page 58), a peeled medium onion and carrot, and, if you wish, a 2-inch square of blanched salt pork (page 60). Season lightly with salt, and simmer, partially covered, for 1 to 1 1/2 hours, or until tender.