Add to Cookbook Print Friendly Email Recipe Add to Shopping List
(0 recipes)

Recipe Servings: as desired Prep Time: almost none, just crock pot time Description: This is the easy way to cook dry beans. Works with a 'firmer' bean like pinto, black, kidney, etc. Lentils and split peas won't work this way, although good soup can be made from those. Allergens: Bean, Fructose, Legume, Nut, Sugar Ingredient List:

Qty	Name
as desired	beans , dry
as needed	water
to taste	salt

- User not logged in. Please log in to show allergy risk for each ingredient.

Instructions: First sort out the bad, shriveled, cracked beans and wash the rest of them well. The ratio of beans to water is 1 X 3 or 4.
That means one cup of beans to 3 or 4 cups of water, etc. Just put beans and water and salt into crock pot and let it go on high. It can cook during the day or all night and as long as it doesn't run out of water can go up to 24 hrs, but I prefer 8 to 12 hrs.
If you're in a hurry, start with boiling water and they'll be ready in about 4 hrs.
My 2 qt. crock pot is easy to use-- 2 cups of dry beans and fill up the pot with water and let it go.
I then usually drain and rinse the cooked beans to use in other recipes or freese in 1 cup pkgs.

CHICK PEAS/GARBANZO BEANS-- I forgot to mention how to do these. They swell more than regular beans, so I use only 1 1/2 cups dry beans in my 2 qt. crock pot. Hope this omission didn't mess anybody up.
Beans can taste so 'bland'. Lately I've added half an onion and minced garlic to the post as it cooks and it really is good
I recently did navy beans on low heat all day and they didn't fall apart--were done but intact.
Member Feedback: No feedback has been left for this recipe. Please login to be the first to comment on this recipe!
Miscellaneous: Created: November 14th, 2007
Last Updated: July 2nd, 2008
Source of Recipe: Feast Without Yeast Cookbook
Filed Under: Dinner, Lunch




Back