It’s Food Fun Friday, and after you read this post you will seriously be kicking yourself that you haven’t been cooking your own beans in the slow cooker all along.
3 Reasons to buy dried beans over canned beans:
- Money – You can get three cans worth of beans from a single bag of dried beans. Taking that into consideration it’s cheaper in the long run.
- Health – Canned beans have a ton of sodium in them. All that extra salt is unnecessary and unhealthy. Dried beans on the other hand are simply beans, not other ingredients (except the occasional pebble, which you should refrain from eating as a rule of thumb)
- Environment – buying in bulk is better for the environment because there is less packaging and therefore less waste.
Are you convinced yet? If not, perhaps the ease of the process will help… To the tutorial!
Empty the beans onto a flat surface and remove any bad looking beans, pebbles etc. Pour into a colander and rinse with warm water. Add beans to your slow-cooker.
For every pound (2 cups) of beans add 6 cups of water.
Leave to cook on high for 4 hours or on low for 8 hours. There will still be water in the cooker even when they are done. They should be tender.
Remove from slow-cooker either by draining in a colander or with a slotted spoon. Store in an airtight container. This makes about three cans of beans, but don’t worry about the quantity, if needed beans are freezable.
This tutorial applies to all kinds of beans. We don’t discriminate here on Maggie’s Mind Mumbles.
Keep your eyes peeled for Fall-is-here stew using these chickpeas/garbanzo beans!
Questions? Comments? Leave them below.