Beans. The magical fruit. Full of protein, cheap. Chances are, you have a few bags of dried beans in your pantry that you haven’t done anything with. Yet.
I mentioned to my co-worker this afternoon that I really hope my beans didn’t escape from the crock pot. She looked at me funny. That’s when I described my latest bean experiment.
“Is it healthier than just buying them canned?” she asked. I told her yes, plus it’s cheaper. Her raised eyebrow told me she wasn’t much interested in saving a few cents a can.
I have made beans using the boil, drain, and cook again method (which I’ll describe in a minute), but this time I decided to try the crockpot method. After Googling around I decided to use the directions found at the blog A Year of Slow Cooking.
- The night before, dump the bag of beans in the slow cooker and cover with water to two inches above the beans. Let set overnight.
- The next morning, freak out because you put two packages in thinking it didn’t seem like that many beans and wonder how much bigger they’ll get. Drain and cover with water again plus 2-3 inches. Cook on low for 8 hours. Hope all day during work that they don’t escape.
- Sigh with relief when you get home. When the beans are “bite-tender,” drain and use right away or store in the refrigerator for a week or the freezer for 6 months.
Last year, I decided to try the “traditional” method.
I used the instructions from one of my favorite cookbooks, More With Less. I put the beans in a big pot with a ratio of 1 cup beans to 4 cups of water. I boiled for 2 minute and let sit for an hour. Then, brought to a boil again and simmered until tender (about an hour and a half or so . . . I lost track of time). Voila! Beans ready for chili or the freezer.
I was able to buy a 2.36 pound bag of black beans for $1.86 at the bulk food store. An old can I found in the cupboard from Meijer’s has a price tag on it for 74 cents. It’s a 15 oz can. According to “the experts,” a pound of dry black beans = 6 cups of cooked black beans. So I my big pot of beans should equal about 14 cups of beans. There are about 1.75 cups in a can. So I made about 8 cans of beans for 23 cents a can. The verdict? I’m not going to get rich by soaking my own beans but they are supposed to be healthier, and if I make enough bean dishes I will be able to save some dollars.
This post linked to Kitchen Tip Tuesdays , Pennywise Platter Thursday, Frugal Friday, and Homemaker Monday
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I have piles of dried beans, mostly pinto. I keep meaning to soak them but haven’t gotten around to it yet. Maybe this week.
The hardest part for me is remembering to get them started the night before!
I do love the texture of dried beans over canned, though. Are you going to have some recipe posts, soon?
Too funny about adding extra beans. It’s true, you never think you’re going to have enough but they sure do multiply!
I often do double batches and freeze half since it takes so long to make them. Then when I need quick beans I have some in the freezer.
I love making the ten bean soup with dried beans. Love in a bowl!
Happy SITS Saturday Sharefest!!
Thanks so much for sharing! I love cooking with dried beans… they taste so much better than the canned ones, I think!
Tammy
.-= Tammy L´s last blog ..Kitchen Tip Tuesdays: Preventing freezer burn =-.
We do this at least once a month and then freeze them in individual bags to pull out when needed. So good in the crockpot!
I’ve cooked with dried beans only a few times, but it was Stephanie’s (A Year of Slow Cooking) Black-Eyed Pea soup that has convinced me to start using them more often. Not only are they more economical, they just taste better. My copy of More with Less is out, too. When I return to that cookbook, I’m always surprised just how much is in there.
Thanks!
Shirley
.-= gfe–gluten free easily´s last blog ..Key West Trip Report =-.