Saturday, November 8, 2008

Slow Cooker Dried Beans

I always enjoy trying something new in the kitchen.  As elementary as cooking dry beans may be, today was my first experience doing this from scratch.  I found it to be quite simple and it took very little "active" cooking time.  I purchased Bob's Red Mill Great Northern Beans for $3.98 a bag and I was able to portion out 7-8 cans worth!  I bet dried beans at larger grocery store chains would be even cheaper though.

Ingredients - dried beans, any amount you wish.  I decided to go ahead and cook the whole bag after reading that you can freeze cooked beans for up to 6 months.

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1.   Rinse beans

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2.  Place in slow cooker with water covering two inches above the top of the dried beans.  Cover but do NOT turn on, allow beans to sit 8 hours or overnight.  Drain water, I was impressed by how much the water the beans absorbed and how plump they had gotten.

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3.  Once drained, add fresh water and cover again until the water level reaches 2-3 inches above the beans.  Cook on low 6-8 hours or until beans are tender to the tooth.

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4.  Drain and allow to cool.  Portion 1 2/3 cup of beans in quart sized freezer bags.  This equals one can of beans, minus the liquid that's placed in can beans. 

White Bean Hummus

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  • 3 (14-ounce) cans white beans, rinsed and drained
  • 3 tablespoons roasted garlic
  • 4 1/2 tablespoons extra-virgin olive oil
  • 4 1/2 tablespoons freshly squeezed lemon juice
  • Salt and pepper
  • 1/4 cup parsley leaves, to garnish

In a food processor, combine the beans, roasted garlic, olive oil and lemon juice and process until smooth. Season, to taste, with salt and pepper. Garnish with fresh parsley leaves and serve with your favorite vegetables.

Recipe courtesy of Ellie Krieger

Here's an additional 3 containers ready to freeze. 

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2 comments:

Kath said...

You are so organized!!!!!!

Tina said...

Mmmm... white bean hummus! Love it!