let it cook for a good 2.5 + hours. Quite a bit of ham still on the bone too. When beans were done and all tasted fine (probably around hour 2), I added my s&p, took out the bone, whooped up on the ham chunks so as it was fine thread, and let simmer for the last bit nice and slow so as the beans got nice and thick (as I naturally mashed some beans whilst mashing ham). Result: unfugginbelievable black beans, baby. I'm quite proud of myself.

From: VoodooChile, rael64@qwest.net
Posted By: VoodooChile, Via: Chile Head Mailing List
Post Date: Wed, 8 May 2002