Creators
Samara Pardi
Description
This bean recipe offers versatile cooking methods, including stovetop and slow-cooker, allowing you to prepare a variety of beans that can be used in numerous meals.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Dried Beans | 1 1/7 cups | Black, pinto, red, navy, cannellini, kidney, great northern, or garbanzo |
Yellow Onion | 4/7 | Small, chopped |
Bay Leaf | 1 1/7 | Dried, optional |
Salt | 1 1/7 tsp | or to taste |
PREPARATION
- Soak for 8 — 12 hours in 4X amount of water.
- Drain and rinse thoroughly.
Stovetop Method:
- Combine beans, onion, salt and bay leaves (optional) to a large covered pot.
- Add 2X amount of water, (this will probably be about 6 cups after soaking).
- Bring to a boil, reduce the heat to low, then cover and simmer until beans are tender and uniform in color all the way through.
- Check occasionally to ensure they are submerged in liquid. If the beans become exposed, simply add hot water to the pot and cover again.
- Cooking time takes 1 to 1 1/2 hours, depending on the bean variety.
- Strain from liquid.
Slow-Cooker Method:
- Combine beans, onion, salt and bay leaves (optional) to a slow cooker.
- Add 2X amount of water, (this will probably be about 6 cups after soaking).
- Cook on high for 2 to 3 hours, until tender and uniform in color all the way through.
- Check occasionally to ensure they are submerged in liquid. If the beans become exposed, simply add hot water to the pot and cover again.
- Cooking time depends on the bean variety.
- Strain from liquid.
SUGGESTIONS
- There are so many varieties of dried beans that can be cooked in this manner.
- I've included two different cooking methods for greater flexibility
- Pinto beans are used in the photographs for this recipe.
- Since legumes are a staple of the Simple Food Diet, cook plenty ahead of time so you can use for many meals, from wraps, to salads, to soups.