Wednesday, April 4, 2012
Cooking Dried Beans in the Slow Cooker
Woo-hoo, we're really living it up over here. But seriously, as boring as this post is, I thought I would share it because everyone who I mention crock pot beans to is always pleased and wants to try it themselves.
I really, really don't like buying processed or canned foods. It grosses me out big time. We tend to use a lot of beans for patties, tacos, soups and salads so I like to make big batches of black beans and pinto beans in my slow cooker and freeze them. This is so easy, and the beans taste much better than canned. You can eat them with pleasure knowing they are healthy and without the fear of harmful chemicals leaching into your dinner.
I used the instructions from A Year of Slow Cooking. She spells it all out for you. Easy, economical and tasty. (Note Stephanie's warning about red and kidney beans - they need to be boiled rapidly on the stove for 10 minutes to kill a possible toxin.)
I like to make really big batches - as much as can fit in my slow cooker - and freeze them in mason jars. Lately, we've been eating lots of bean tacos as an easy weeknight dinner. I like to serve them with avocado, white cheddar, green onion, cilantro and homemade salsa. Yum!
I've only ever cooked black and pinto beans in my slow cooker, but I'm branching out this weekend and am going to try cranberry beans. I've never tried them before, but my friend Flora recommended them for tacos.