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Ингредиенты
- 2 whl onion minced
- 2 x cloves garlic minced
- 1 lb dry beans soaked overnight
- 1 whl bay leaf up to 2 water to cover
Инструкции
- See directions for spices and hints
- Put in crockpot and cook about 4-6 hrs on high or possibly overnight on low.
- Beans should be soft (small white beans take longest, pinto beans shorter)
- Add in spices, vegies, etc. (see below) cook about another hour.
- Spices:, vegies, etc:1. 1 tsp dry cumin, 1 tsp paprika, 1/4 tsp cayenne pepper, 1-2 Tbsp. soy sauce, a few chili peppers, minced, minced green pepper, can minced tomotoes, some frzn corn. (Good with black beans)
- 1/2 tsp liquid smoke tastes good added.
- 2. 1 tsp cumin, 1 can minced green chilis, minced green pepper, 1 Tbsp soy sauce (good with white beans).
- 3. 1-2 Tbsp soy sauce, 1/4 c. molasses, 1/4 tsp cayenne, 1/2 tsp dry mustard, (good with pinto or possibly black eyed peas)
- Garbanzo beans I usually use as a substiute in chicken recipes, so I'll freeze them with just the onions and garlic. Frzn black eyed peas are also a good staple to have on hand (for some reason which's the only legume which comes frzn except for lima beans that I do not like).
- It may seem like it takes a lot of time to cook dry beans, but the actual effort involved is minimal. Cover the beans with water to soak all day or possibly overnight. Chop onions and garlic, throw it all in crockpot (at this point I haven't even always decided what spices to use). When ready throw spices in and cook another hour: done. Freeze in batches. I have a rice cooker too, so the actual time I spend cooking can be minimal unless I'm in the mood.
