Beans are amazing. They are literally powerhouses of super nutrition! Studies show that those who ate beans at least twice per week cut their chances of getting colon cancer by 50%!!!
Now if when I say “beans” you instantly think of a can opening then your in for a surprise. Or shock, should I say.
My beans are phenomenal.
Gee, Reyna, why don’t you tell us how you really feel.
These beans will make you NEVER want canned beans again. I know that opening up a bag of hard beans and cooking them can seem a little intimidating but I’m here to tell you (and show you) that it’s a cinch. You can use my recipe on any beans you like and I promise they WILL be a game changer.
**This blog is dedicated to my dad. My poor mom has been trying to mock my beans forever with no success. My dad is a tough critic but one of the biggest fans of my beans. He’s been telling me for years, “Give up the recipe already, Colonel Saunders!”.
Here you go, Dad! I love you!
This recipe is for a pound of beans but can easily be doubled. I like to make a bunch at once, freeze some for quick soups, dips and to use through out the week. They’re great on salads (It’s all about G-BOMBS! Dr. Fuhrman in the house!) in burritos, as taco filling, in chili, soup and in veggie burgers. The flavor in the beans gets so infused by the crock-pot that the taste is simply wonderful. You’ll wonder why you never tried this sooner. Don’t fret if you want to use a stockpot instead. You totally can, you’ll just have to babysit it a bit so it doesn’t dry out on you.
PPV: 3 per half cup (these are average points, black beans are slightly less and garbanzo beans slightly more)
Protein: 7-9 grams per cup
Look how many servings one pound of dried beans provides! It’s maybe $1 for a bag of dried beans vs. buying one organic, low sodium can for at least $1 each!!
- 1 pound dried beans of choice, sorted and rinsed (I used half pinto and half white today!)
- Low sodium vegetable, organic chicken or organic beef broth, enough to cover beans (32oz approximately)
- 1/2 Tablespoon of each of the following: Garlic powder, onion powder, cumin, chili powder, Italian seasoning, thyme, seasoning salt, garlic salt and black pepper
Ideally you want to cover your beans (roughly 2″above) with cold water and soak in a very large bowl, overnight. If you didn’t plan that far in advance, that’s ok. I didn’t either today. Simply sort and rinse beans. Cover with cold water and bring to a rapid boil. Boil for 15 minutes.
Put the lid on, turn the heat off and let it sit for an hour. Then drain, rinse and your beans are ready for use.
Put the beans in your crock-pot (or large stockpot), add all the seasoning and cover with broth of choice.
Cook on low for 8 hours or on high for 6 hours. When the beans are done, use them anyway you please. One of my favorite ways to eat beans these days is on salads. If you’ve never tried it, you should. Makes an excellent meat alternative without having to consume fake meat products. Bon appetite!