Monday, May 17, 2010

Crockpot Beans

One bag of black beans (or other kind)
Plastic bags to freeze them in

Pour the entire bag of dried beans into a colander and rinse under cold water. If you see any beans that have broken in half, or skin that floats to the surface, get rid of it. Also pick out any beans that look shriveled and gross.

Dump all the beans into your crockpot. Add enough water to cover all the beans and an additional 2 inches.

Set to high and cook for 1 hour. Turn to low, and cook until done, about 6 to 8 hours.
Set to high for 2-4 hours. Make sure you add more water when the beans are no longer covered.

The beans are done when they are bite-tender.

Drain the beans

When cool, put 1 2/3 cups of beans into storage containers or freezer bags (you're adding this amount because you aren't adding filler-liquid like the cans have). The beans will store nicely in the refrigerator for 1 week, or in the freezer for 6 months.

Use as you would canned beans in your favorite recipe.

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