Monday, January 23, 2012

Make beans in your crock pot

We go through a lot of beans since we eat vegetarian a lot. Plus, if you haven't noticed, I totally love Mexican food. But buying organic canned beans has a lot of issues, like price, and the bpa lined cans. Then there's dry beans which take fooorreeevvveeerrr on the stove. So the solution? Cook dry beans in the crock pot all day, or night, while not having to worry about them. Then freeze in portions and you have great organic beans for a fraction of the price. I once figured that my cost was about 50 cents for the same volume of a $3 can. So that's a great deal, without the danger of bpa lurking in your food.

Directions:
You need 4 cups of dry beans (I like to always have on hand: black, pinto, kidney, and garbanzo). Rinse your beans in a colander and pull out any bad ones (great job for kids!). Soak your beans for 8-12 hours. Drain and rinse again and place in crock pot. Cover with water. You want the water at least an inch above the bean line. Pour in a teaspoon of good salt. Cover and cook on low for 8 hours. Test to make sure they are done, then drain and rinse. Let cool completely before packing in freezer containers. You can freeze them in any quantity. I usually do 4 cups, but I used to do 2 cups...back when I had half the amount of children running around.

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