Buying dry beans is a cheap and healthy alternative to canned beans, especially because you control everything that goes into them. Better yet, they're extremely easy to prepare if you follow the tips below. I show below how to prepare with in a slow cooker or on a stove-top. I eat beans relatively regularly and black beans are the easiest to make, larger beans tend to have more issues.
This recipe may work for other beans, but make sure if you're using a bigger bean that you soak them long enough and to add enough water.
The recipe is here and pictures of the process are below
Ingredients:
2 cups dry black beans
Water
Salt (optional)
Stove-top directions:
Place beans in a large bowl and cover with water to a level that's at least 3 inches above the beans. Leave at room temperature for 12-24 hours to soak.
The next day, pour out the soaking water and pour beans into a soup pot that has a lid. Add enough fresh water so that it's about 2 inches above the beans. You can add salt if desired. Simmer for 60-90 minutes for a firmer bean, and longer for a softer bean (taste one to try it.) They are now ready to use!
If refrigerating/freezing beans, first let them cool to room temperature and then place in a ziploc bag, suck/squeeze some of the air out and then freeze up to three months. To use simply thaw out and add them to your dish.
Makes ~4 cups cooked beans.
Slow Cooker Directions:
using the slow cooker is great if you start soaking the beans the night before and want them ready when you come home home from work the next day.
Place beans in the slow cooker container and cover with water to a level that's at least 3 inches above the beans. Leave at room temperature for 12-24 hours to soak.
The next day, pour out the soaking water and add enough new water so that it's about 2 inches above the beans. You can add salt if desired. Simmer on low for 8 (for firm beans)-10 (for soft beans) hours, or until beans are soft (taste one to try it.) They are now ready to use!
If refrigerating/freezing beans, first let them cool to room temperature and then place in a ziploc bag, suck/squeeze some of the air out and then freeze up to three months. To use simply thaw out and add them to your dish.
Makes ~4 cups cooked beans.
Beans in bowl before rinsing and adding water.
Beans after rinsing and adding water. Before soaking for 12 hours.
Beans after soaking for 12 hours.
Straining the beans before adding to the slow cooker.
Adding strained beans and water to slow cooker.
After cooking on low for 8-10 hours (11 in my case)
Finished beans! Mine were on the soft side because I let them go a little longer.
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