Crock pot cooking not only simplifies your life by minimizing cooking/prepping time, but it also enriches it with wonderful aromas that provides us with comfort.
I make beans in the crock pot most weeks because they are dirt cheap, very healthy, simple to make, and they go with so many dishes. Here is the basic recipe that use (without soaking):
- Rinse beans well. You can use your bean of choice or a variety (pinto and black beans are my favorites).
- In the crock pot, add 2 cups beans, 5 cups filtered water, 3 cloves garlic, and 1 tsp pepper.
- Cook for 5-6 hours.
- Add salt after cooking
Soaking beans may be an extra step but it will help aid digestion greatly. When you soak beans overnight, the cooking process is cut in half so it is easier to cook in a pot:
- Rinse beans well and soak overnight – at least 6 hours.
- Drain beans and rinse again.
- In a pot, add 2 cups beans, 4-5 cups filtered water, 3 cloves garlic, and 1 tsp pepper.
- Bring to a boil and then simmer for approximately 2 hours.
- Add salt and other seasoning as desired.
When soaked and/or cooked for long periods of time, beans are well digested and do not cause that gaseous affect. I actually feed my 10 month old baby beans all the time. He is forced to work on his motor skills while consuming a well balanced food. Beans are a versatile food. My family eats beans with eggs and fresh salsa in the morning, in soups and stews, in any Mexican dish, in salads, or just plain.
If you’d like Betsy’s help, just fill out our nutrition questionnaire and we will be in touch to schedule you 📞
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