Megan grew up eating these beans every Sunday; they were a staple crop in her grandparents’ garden. Her family calls them October beans, and they are never served without corn bread and stewed greens.

Combine in a large saucepan and cover with water by 1 inch:

Bring to a boil, then reduce the heat, partially cover, and simmer slowly until the beans are very tender and creamy and the liquid has transformed into a thick bean “gravy.” The time will vary depending on the beans, but start checking them at 30 minutes. Season to taste with:

Serve with: