You're sitting on the edge of your seat, right?
This is really that exciting. I heard about this from a friend and was quick to ask her how to do this. Have you done it? I could very well be late in receiving the news but for those of you who are like me and find tips like this exciting...read on friend, read on.
Although a can of beans is easy to buy I was excited to do this for black beans since we often have them as a side. I have some chickpeas I'm going to make up next and then I'll do it for kidney beans when chili season rolls around. Although I kept these simple you could of course add an onion or two in the mix and some spices too. Keeping them simple means I can use them for all sorts of things from a simple side to this cheesy cilantro black bean recipe. It also means there's no added salt when I go ahead and heat them up.
Here's the recipe. Thanks to Kara who got it from ... ?!
1. Take your bag of beans, or two, and soak them overnight in a large dutch oven.
2. In the morning drain the beans and pour them into your slow cooker then cover the beans with water.
3. Cook on low for 8-10 hours until the beans are cooked and tender.
4. For 1 can of beans you'll freeze in portions of 1 2/3 cups.
So tell me, this is revolutionary, right?! Part of my excitement is due to the fact that canned beans go for well over $1.00 here and I think they should cost $.48 max!