Sunday, March 22, 2009

Crockpot Black Beans

How to cook dried black beans in the Crockpot (or any type of dried beans, except kidney beans) from Stephanie, the Crockpot Lady:


1 bag of black beans



Pour the bag of beans into a colander and rinse under cold water. Pick over beans to get rid of broken or shriveled beans, then pour rinsed beans into a 3 qt or larger Crockpot. Add enough water to cover the beans plus an additional 2 inches.

Cover the Crockpot. Do not turn on. Let the beans soak for at least 6 hours, preferably overnight.

In the morning, dump the water, and rinse the beans again. Put the beans back into the Crockpot and cover with enough fresh water to completely cover the beans with an extra 2-3 inches.

Cover and cook on low for 8 hours.

The beans are done when they are bite-tender. Don't worry if the water hasn't all absorbed. You're going to dump it, anyway.

Drain the beans.

When cool, separate the beans into storage containers or freezer bags in increments of 1 2/3 cups of beans per container, which is the amount in the typical can of beans. One pound of dried beans should make the equivalent of 3 cans of beans. The beans will store nicely in the refrigerator for 1 week, or in the freezer for 6 months.

Use as you would canned beans in your favorite recipes.

NOTE: I like to add salt and pepper, a couple of tablespoons of salsa, and some cumin and serve over rice as a side dish to a Mexican meal. Also great in burritos!

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