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sharonbikes wrote:I have been using my crockpot to make beans pretty much every week. This week, I want to make "soupy beans" like I could find at a good Mexican restaurant. Do I just cook the pinto beans a little longer than usual, add some seasoning (onion, garlic, cumin I am thinking), and voila! Soupy Beans?
Is there more to them? What am I missing?
TerriT wrote:I made these yesterday. I never soak or even quick-soak my beans before cooking them in the Crock Pot, just put them in with maybe 2-3 times as much water of beans and some salt, if you use it (it isn't really true that it stops the beans from getting tender). It takes about 3 hours to get the pintos nice and tender. If I want some seasonings I add them afterwards.
I do this with chickpeas and black beans too. I read about slow-cooking beans in the oven this way in a cookbook and thought it would work in the Crock Pot too, and use less electricity.
to_our_health wrote:On high the whole three hours? Same setting and time for the chickpeas and black beans? I use chickpeas the most and have started making them from dried but do it on the stove and might want to try the crockpot.
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