Slow Cooked Beans
This Recipe Is:
By cooking your own dried beans, you save money, reduce sodium and get better flavor along with, surprisingly, more vitamins and minerals. If you can't use the whole batch, freeze surplus cooked beans for later use in soups, salads and dips. The range of time for cooking beans is wide and varies with the age and the type of beans selected.
Ingredients
-
1 pound
dried beans such as cannellini beans, black beans, kidney beans, black-eyed peas, great northern beans or pinto beans
-
1
onion, chopped
-
4 cloves
garlic, minced
-
6 sprigs
fresh thyme, or 1 teaspoon dried
-
1
bay leaf
-
5 cups
water, boiling
-
1/2 teaspoon
salt
Instructions
- Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.)
- Drain the beans and place them in a slow cooker. Add onion, garlic, thyme and bay leaf. Pour in boiling water. Cook, covered, on high until beans are tender, 2 to 3 1/2 hours. Add salt, cover, and cook for 15 minutes more.
Reviewed July 16, 2012
From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to
EatingWell.com
Nutritional Information
Makes: 6 cups
- Calories260
- Fat1 g
- Saturated fat0 g
- Cholesterol0 mg
- Carbohydrates48 g
- Dietary fiber19 g
- Protein15 g
- Sodium201 mg
More Recipes For:
Health Solutions From Our Sponsors
©2005-2013 WebMD, LLC. All rights reserved.
WebMD does not provide medical advice, diagnosis or treatment. See additional information.