Saturday, January 3, 2009

Beans by Marty, in a crockpot overnight

Here is how I cook dried beans in my crockpot without pre-soaking.

Combine the following in a 6 qt. crock pot:
3 pounds of dried beans - I use 2 lbs. black beans and 1 lb. pinto
1 tsp. cumin
3 TBS kosher salt
1 1/2 tsp black pepper
3 TBS olive oil
6 TBS minced, dried onion
Water to within 1 inch of the top of the crock

Set to cook on low. These beans are delicious for breakfast.

Use the leftovers in one of the following ways:

1. Refried Beans: Throw into a food processor with enough juice to keep them moist, then heat.

2. For Chili, combine beans with:
8 14-oz cans diced tomatoes, with juice
6 - 8 cups vegetable or chicken broth (approved or made yourself from a minimally processed chicken and/or veggies)
3 TBS sea salt
1 tsp black pepper
6 TBS cumin
4 TBS chili powder
1 lg. onion, diced and sauteed in 1/2 cup olive oil
Simmer on stove top for at least one hour for flavors to blend well, longer if able.

1 comment:

KT said...

This was SOOO GOOD!! I have eaten two bowls this morning, and ate two before bed last night! We cant do tomatoes in our house, but by adding crushed Saltine crackers it tasted similar to Chilli, and SOO good!! Thanks for a great recipe!