Oh, and folks asked for two other recipes.
Here is what I do to cook beans - black beans, pinto beans, chick peas, etc. I usually start with 3 to 4 cups dried beans.
Rinse the beans and pick out any green, dried out, or unappetizing looking beans, pick out any debris.
Soak overnight in plenty of water with a splash of lemon juice (or a splash of apple cider vinegar).
In the morning, drain and rinse the beans again, and add to crock pot with enough fresh water to be slightly less than double the soaked, rinsed beans measure. (I never measure the water. Add extra water if unsure or if you're going to be away from the crock pot all day. If the top layer starts to dry out, add more hot water.)
In addition to the beans, add the following to the crock pot, too:
--1/2 capful Organic No Salt Seasoning (from Coscto
--1 to 2 bay leaves
--1/2 to 1 onion, diced
--3-4 garlic cloves, minced
Cook on high to bring up to temperature, then after an hour or two, turn to low and cook another 6 hours or so until tender. If your beans are stale, they might need to cook on high longer.*
Do not add salt until beans are tender
- then salt to taste, often 1-3 teaspoons, ideally at least half an hour before serving so that the salt incorporates into the beans.
If making beans for Mexican food, adding cumin, coriander, chili powder, oregano, thyme, basil, etc. are fun additions, too.
, if your beans are a bit old or stale, they might not cook easily or could remain a bit hard after all day in the crock pot, even when the crock pot is left on high heat. If that's the case, and you have more stale beans to cook, either sprout your beans (more about sprouting beans here
), or, add a "quick soak" method in addition to, or in place of, the overnight soak.
A "quick soak" is boiling the beans for 10 minutes, then draining off the water and rinsing, then starting the actual cooking (on the stove or in the crock pot) with fresh water. I have added 1/2 teaspoon of baking soda to the "quick soak" I've been doing for some of our older, less fresh beans recently and I think it has helped, too.
I'd cooked some chick peas as above, and had lots leftover for hummus. I made this recipe twice, the first time with fresh squeezed lemon in the amount called for in the recipe and the hummus was a bit too
lemony. The second time I made it, I used about 2/3rds the fresh lemon juice measure called for and it seemed just about right.
Easy and Smooth Hummus Recipe