Part of my journey to become a healthy vegetarian (please don’t ask how many pretzels I ate during my veggie phase in high school), I’ve been cooking a lot more beans. And because my wallet isn’t exploding with dollar bills, this means from the dried beans at the Mexican grocery. I am still finding a way to make them that I like, but my favorite thing about using the crock pot is that I can not undercook them.
I tend to let them soak overnight, when I don’t forget, otherwise I’ll put them in water when I leave for work. Make sure you drain them before you cook ’em! In my crock pot, I cover them and then add about an inch or two of water. Typically I cook on high for 2 hours, but I’ve also done them on low for 4, but forgot them and they were still tasty after about 6 hours.
For garbanzo beans, I use a whole bag and a teaspoon salt. It makes about 6 cups cooked and most of my recipes call for it even cups so I freeze them in pre portioned into 1 cup per baggie.
For black beans, I use a whole bag, an onion, some crushed garlic cloves, a bay leaf, 1 tbsp salt and a smattering of pepper. Most of my black bean recipes, like Black Bean Enchiladas, call for a can, which is about a cup and half. I freeze them in 1.5 cup containers, covered in their cooking liquid.
How do you cook your dried beans? I’d love to know – now I’m scared to cook them on the stovetop!