Slow Cooked Beans
This is my favorite way to cook any type of dried beans, and there are so many to choose from, all with different flavors and textures. This is one of the simple meals that John and I enjoy several times a week. I usually serve this over whole grain rice, but sometimes vary that with baked or sliced potatoes.
Serves: Makes about 10 cups
Prep Time: 1 min
Cook Time: 360 min
1 Place the dried beans and the water in a slow cooker (Crock-Pot). No need to soak the beans overnight first. Turn on high and let cook for 6-8 hours until tender. Season with any type of seasoning mixture that you like, such as a chili seasoning mix, Italian herb mix, curry powder mixture, etc. There are many healthy choices on all supermarket shelves.
2 Serve over baked potatoes or some instant brown rice (or thawed, frozen brown rice or other whole grains). For some variety, add a few handfuls of fresh baby spinach to the pot of beans just before serving. Stir in well and let cook for a couple of minutes before spooning over your potatoes or grains. (Again, no chopping required for this meal.) The extra beans will last for several days in the refrigerator, or freeze in smaller containers for a quick meal at a later date.