Looking back at my dry beans series, there's one part I left out: cooking dry beans in the slow cooker. It's definitely an easy and worry-free way to go. Here's how I do it:
Pick your beans over to get out little rocks, dirt clumps, and anything else that shouldn't be there. Put them in a strainer and rinse them well, until the water runs clear.
Put your beans in a bowl or pot, and cover them with twice as much water. Leave overnight, anywhere from 8 to 36 hours. If you don't like the thought of leaving them out on the counter, you can put them in the fridge.
Although you can get away without soaking beans if you are cooking them in your slow cooker, I would still recommend it because it helps later with . . . shall we say . . . abdominal discomfort.
Pour your soaked beans into a strainer and rinse well, until the water runs clear. Dump into your slow cooker and cover with water by several inches. I have a four-quart slow cooker, and one pound of beans is a good fit.
Cook on high to avoid phytohaemagglutinin poisoning. Kidney beans are highest risk for this, so I would recommend that if you are cooking kidney beans in your slow cooker, that you bring them to a boil on the stove before transferring to your slow cooker. Although risk of phytohaemagglutinin poisoning is low and it's not dangerous, it's still good to avoid!
See the rest of the dry beans series here.
How we ate on $25 a week
Black beans and rice
Dry beans vs. canned beans: cost comparison
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