Would you like to enjoy more home-cooked pinto beans, garbanzo beans, and all those other yummy dried beans, but like me, you never remember to soak them the night before? Well forget about soaking. If you have a slow-cooker you do not need to soak the beans before cooking. You read that right…. if you have a slow-cooker you do not need to soak the beans before cooking. In one simple step you can cook the most delicious dried beans you’ve ever tasted, make your kitchen smell fantastic, and get healthy broth to use in other meals. I learned how to cook dried beans this simple way from Mary McDougall while attending the Dr. McDougall 10-Day Live-In Program in 2003. We’ve been cooking and enjoying home-cooked beans that way ever since. Here’s all you do:
- rinse and drain the beans – dont’ skip this step, some brands of beans are dusty
- place the beans in your slow cooker, cover with 2 inches of water, cover with the lid, and cook on High for 4-5 hours or on Low for 6-8 hours.
I often add fresh or dehydrated onions and garlic to the beans before cooking. We cook up some variety of dried beans, like pinto beans, kidney beans, or garbanzo beans, every week. The broth from the garbanzo beans is especially good for cooking, for soups or sauces, and it freezes really well. See how simple? Now get out in the kitchen and cook up some beans! They’re super healthy, super cheap, and super delicious.
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