After years of buying cans of beans, slimy and covered in a strange, unidentifiable liquid, I was overjoyed when a sweet hispanic neighbor gave me the dried bean tutorial. I had been daunted by the major process of boiling and soaking and then cooking the dried beans again just to use them in a recipe. So tedious and time consuming.
What a gift this recipe has been! I will never be able to return the favor, but I can at least share the wealth of knowledge with others. Think simple. Think quick. Think delicious! First, pour two cups (three if you have a large crockpot) out onto your countertop.
Sort out any broken or shriveled beans and any other rocks or dirt that may be found.Rinse all of the good beans in a colander.
Pour the beans into a crockpot. Fill with water, about an inch from the top.
Cook on high for 6 hours. Add salt to taste around hour 4. Enjoy!
Goodbye canned beans! I have also made black beans the same way, though I have not ventured with any others.
How to use them?
1) Burritos: We make burritos about once a week, using raw tortillas cooked in the skillet, corn, cheese, salsa etc. I always make a bunch of extra burritos to store in the freezer individually for my husband to take to work for lunches or for a quick snack for the kids.
3) Refried Beans: Mash the beans and add 2 Tbls. olive oil and onion powder to taste (opt.).
2) Chili: My boys (especially my husband) are wary of chunky chili, so we tried something new tonight and it was a hit! Bean Dip Soup. Really, it was just the chunky chili with 2/3 of it run through the blender. Served with Amanda’s Cornbread there were no complaints, only happy, healthy eaters!