Refrigerate beans overnight. The next day, the liquid will have
thickened, and fat can be removed from the surface.
Reheat beans by the bowlful in the microwave, or in a saucepan on top of
the stove over medium heat until steaming.
Recipe adapted from the stovetop version featured in the cookbook Field Peas
to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker,
photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014).