Keeping ourselves and our families well fed does not have to be difficult. The trick is finding easy methods to cook traditional and whole foods, conveniently. While we eat beans on a regular rotation, we eat them prepared in different ways.
No one, not even those living in my home want to eat the same foods prepared in the same ways, as was offered last week......
While I have use the phrase "cook a pot of beans weekly" routinely, it is important to explain that we don't just eat bowls of cooked beans. We do however use cooked beans for side dishes, salads and in our main dish recipes. Variety and ease of preparation always offer the best chance of remaining on budget and cooking the foods you prefer to feed your family.
adapted from: The Italian Slow Cooker
1 to 1 1/2 pound beans
8 - 10 cups boiling water*
2 t salt
Sort beans removing any that are shriveled, dark in color or broken.
Wash beans, drain well.
Place beans in the bottom of the slow cooker.
Sprinkle with the salt.
Pour boiling water over beans.
Place cover on slow cooker.
Cook on low for 5 - 8* hours, allowing you to walk away and concentrate on other chores or just some time for you......
If you are new to cooking beans in your slow cooker, you may want to check the beans at the 6-hour mark. Keep in minds beans will cook differently based on age, type, and length of storage. But you really cannot do this wrong! If beans are not soft, cook a little longer.
Let cook, package in freezer container with some of the cooking liquid. You now have beans ready to thaw and use as needed to feed your family well, at a fraction of the cost of canned beans.
|Basic beans from The Italian Slow Cooker|
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