I held off on using dry beans for way too long because I thought the process to get them “can quality” was too much work and didn’t think they could be as good as canned once they were done. I was wrong. They are simple (just a couple of steps) and taste even better and haven’t been sitting in a can or have preservatives.
Here it is, using a slow cooker:
1) sort through the dry beans and remove any rocks or shriveled beans
2) rinse
3) soak overnight
4) Drain and rinse again
5) Put them in a slow cooker, fill with water 2 inches above beans, and cook on low for 6-8 hrs or high for 3-4 hrs. After they are cooked, they are recipe ready.
That’s it! Super easy. If you do a big batch, use what you need, let the rest cool, and then freeze for future use. If they aren’t as soft as you’d like them, you can throw in a pinch or two of baking soda while it’s cooking. (I usually do this to get the texture I like.) There are other methods that don’t use the slow cooker and those are simple and work well, too. I just like to be as hands off as possible.
So go ahead and start making that homemade hummus or this recipe and serve it over rice. https://itdoesnttastelikechicken.com/creamy-lemon-pepper-c…/
Happy Friday!
* Red kidney beans and cannellini beans are an exception to this as they have a high level of natural toxins that can cause digestive issues if undercooked. If using these beans, you will want to add a step of boiling on the stove top for 10 minutes before slow cooking.