Dry beans used to scare me & seemed like a lot of work until I learned this simple method for preparing them in the crockpot.
Rinse & sort beans. Add dry beans to crockpot & cover with enough water to rise 2 inches above beans. Cover & cook on low 6-8 hours depending on size of the bean. Drain with a slotted spoon. I place beans in freezer bags & freeze in 1 ½ cup portion (equal to one can). If you lay them flat, they barely take up any space.
* Note, kidney beans contain a toxin that must be boiled to release it. Boil kidney beans 10 minutes before adding to slow cooker.
Benefits of using dry beans:
- Can control the amount of salt added (I don’t use any)
- Saves money, 1 bag of dry produces up to 6 cans worth of cooked
- Even cheaper if you buy dry beans from the bulk bins
- Cause less gas than canned beans
Tips for reducing gassiness of beans:
- Take the extra step to soak beans overnight before adding to slow cooker. Change soak water a couple of times.
- Add a 2 inch piece of kombu, a dried seaweed, to slow cooker during cooking. It does not give the beans a sea taste, but acts as a sponge to soak up some of the gas causing properties. It can be found at natural market, Asian markets, and maybe even the Asian section of some grocery stores.
Here’s what it looks like….