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Soak beans in water overnight.
Cook beans until soft and tender and drain. Reserve
Pour 2 ½ cup water in pan, add bones, bouillon cubes, salt and pepper.
Bring to a boil, covered at low heat for 45 minutes. Remove from fire and drain. Reserve liquid.
Return liquid to pan, add milk and cheeses. Boil for 3 minutes. Remove from fire, cool to lukewarm and blend or process with cream.
Combine this mixture with beans. Correct seasoning.
Transfer to a greased serving pan. Sprinkle on top with bacon, egg, and pecans.
Bake in oven 350° F (175° C) for 10 minutes.
Serve with white rice.
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