I have always been lazy when it comes to cooking dried beans. I buy them at the store, thinking “oh, just think about how much money I’ll save!” and feeling all holier-than-thou.
But then reality sets in (of course, not til after I’m home with 4 lbs of beans): The soaking, the rinsing, the babysitting…so not for me. Ain’t nobody got time for that!
Until I used my crock pot. Duh. Why hadn’t I thought of this, oh, ages ago? No soaking, no rinsing, and best of all, no checking every half hour to make sure there’s still enough water in the pot. This was always my downfall before — all the water would boil away and I’d be left with a pot of tough, gummy, scorched beans.
One pound of beans. Four(ish) cups of water. An onion, a garlic clove, some spices. Set it and forget it. It takes a bit more cooking time but it’s also more forgiving if you really do forget about it.
Maybe I’ll finally be able to break my canned-bean habit. Just think how much money I’ll save!
- 1 lb dried beans
- 4-5 cups water (or water in combination with stock, beer, etc)
- 1 onion, peeled and quartered
- 1 clove garlic, peeled
- 1 bay leaf
- spices (optional)
Combine all ingredients in crock pot. Cook on high for 5-6 hours. Makes about 6 cups. You can freeze any you won’t use in a week into smaller containers or freezer bags.