- Rinse and drain the dried beans in water. Place the beans in a bowl. Add water to cover 1 cup beans at least by 1 inch because the beans will expand as they soak. (See photo.)
- Allow the beans to soak for at least 6 hours or overnight.
- Drain the beans. Place them in the slow cooker. Add 3 cups of water to the slow cooker.
- (If you wish, you may add fresh herbs, garlic, onion, and/or kosher salt, etc.… to flavor the beans.)
- Cover and turn the slow cooker on LOW for 10-12 hours or overnight. (You can cook the beans on HIGH for 5-6 hours.)
- Drain and rinse the beans.
- If not using immediately, cover and refrigerate.
|You can also freeze the beans.|
- If you are watching your sodium intake, it’s a good idea to prepare dried beans from scratch. A half-cup serving of regular canned beans is likely to contain about 300 milligrams of sodium.
- All beans/legumes are an excellent source of B vitamins, iron, potassium, magnesium, potassium, vitamin K, zinc and calcium. They are a low calorie, low fat vegetable protein. They are a natural appetite suppressant; because they are digested slowly and cause a low, sustained increase in blood sugar, eating beans/legumes can delay the onset of hunger and make it easier to control appetite.