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Bean Cooking Tips (slow cooker)




Source of Recipe


Fresh from the Vegetarian Slow Cooker_ by Robin Robertson


Recipe Introduction


Bean Cooking Tips (slow cooker)
* Dried beans expand when soaked and cooked - 1 cup dried yields 2 to 3 cups cooked
* If you want to prepare a recipe using dried beans, cook the beans in you slow cooker overnight. They will be done by morning and ready for you to use in a recipe.
* The age of the dried beans will impact the length of cooking time.
* To help tenderize beans while adding flavor and nutrients, place a small piece of kombu sea vegetable in the pot while the beans cook.
* Dried herbs should be added to beans during the final 30 minutes of cooking time. However, it is best to add fresh herbs after the beans are cooked for the best flavor.
* To keep cocked beans from drying out, cool them in their cooking water.
* For future convenience, cook a large amount of beans, then portion and freeze them.
* Once cooked, beans will keep in the refrigerator for up to a week if kept in a tightly sealed container. They can be stored in the freezer for three to six months.
* For improved digestibility when cooking beans, be sure to drain the cooking water first before using the cooked beans in a recipe.
Basic Beans:
Use this recipe as a guideline to slow cook basic dried beans such as pintos, kidneys, white beans, and black-eyed peas. If you want to flavor the beans, you can add the onion, garlic, and bay leaves. If you prefer them 'as is,' just cook them in water and you will have beans that are
ready to use in any kind of recipe calling for cooked beans.
Slow cooker size: 5 1/2 to 6 quart
Cook time: 8 to 12 hours
Setting: High
Makes 5 to 8 cups
Bean Business
There are more than 13,000 known varieties of beans and legumes in the world, although most of us are familiar with no more than a dozen. Below is a list of the most commonly used beans that can be cooked in a slow cooker.
Adzuki beans Great Northern beans
Black beans Kidney beans
Black-eyed peas Lima beans
Cannellini beans Navy beans
Chickpeas Pinto beans
While most beans will be done cooking in 8 to 12 hours, some may take up to 16 hours, depending on age and variety of bean.
Note: Lentils and split peas do not require soaking and will usually be tender within 6 hours.


List of Ingredients




1 pound dried beans, picked over and rinsed
1 large yellow onion, quartered (optional)
2 garlic cloves, rushed (optional)
2 bay leaves (optional)


Recipe



1. Soak the beans in enough water to cover plus an inch or two for 8 hours or overnight.

2. Drain the beans and place them in 5 1/2- to 6-quart slow cooker. Add the onion, garlic, and bay leaves, if using, and enough water to cover (6 to 8 cups). Cover and cook on High for 8 to 12 hours, or longer, depending on the type of bean.