There are plenty of reasons why to prefer cooking beans slowly, so today I’ll show you one of my favorites techniques!
Soaking time: 12 hrs
Cooking time: 5 hrs
- 5 cups (1.25l) of organic dry white beans
- Water
- Salt
- In a big bowl, put you white bean and cover them with water. Put it in the fridge overnight.
- The next day, they will have almost doubled. It should give you about 9 cups.
- Drain the water and rinse a bit.
- Transfer them in your “Crock pot”, cover with cold water (about 1″ over the beans) and add salt. Cook at high for about 5hrs. It already takes about 2hrs to start to simmer. If you want it to take longer, put it a low, it should double the time.
- When they’re cooked, drain the excess of water. Use them in your favourite salad or recipe right away or let them cool completely and put them in freezer bags for future use.
As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:
And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!
“I made the bean broths once. It was one of the best things we’ve eaten. The result is just like the soup pictured on the website, but I’ve used 3 cups of water and approx 3 cups of beans (instead of 2.5), cooked it less than 4 hours and used black salt instead of salt. They came out great!”
“I cook beans all the time in a crock pot, especially when we have guests over for supper, so this wasn’t anything new to me at all, still learned a lot, though.”
“I make a big batch of beans and split them between two freezer bags. I take out the amount I want to cook, put them in a pot and add water to cover by 1 inch. Bring to a boil and simmer for 30 minutes or until they reach desired tenderness.”
“I made this recipe at least twice….it’s delicious! I also use one cup organic rosemary infusions infused with olive oil instead of salt, and it just adds amazing flavour…..lovely hearty meal to have on cold day! Thank you so much for sharing!”
“I’ve made this recipe at least three times now.”
“I made this last night. Wow, was it good! I’m going to make it again tonight with a few adaptions. I used a teaspoon of dried thyme and a teaspoon of dried marjoram in place of the salt. I used collards in place of cabbage and added a can of rinsed small white beans with garlic and basil.”
“This has been on my list to try for quite awhile now. We have been trying to eat more meatless meals, so this seems perfect for my crock pot. I live alone so most recipes are doubled or tripled for my family. This one will be tripled, just in case we have leftovers….”
And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!
