Sunday, September 2, 2007

Easy Crockpot Beans

I've had so many women tell me that they just cannot cook a pot of beans, that they either burn them or they're too tough, etc. But the truth is, there could be nothing easier or more satisfying than a warm bowl of delicious beans with a side of cornbread, stewed potatoes or a salad. Plus, it is so economical. This recipe is for just about any kind of beans. I usually use pintos or black-eyed peas; but other varieties are fine.

Ingredients:

2 lb bag of beans (your choice)
4 chicken or vegetable bouillon cubes
1 med-lg onion (roughly chopped)
2 tbsp vegetable oil

First, "look" the beans. This is southern for "look them over and take out any small stones or debris". Then, rinse them thoroughly and cover with about two inches of water and allow to soak overnight. 6 hours before your meal, pour out the soak water, place in the crockpot, and add more water until the beans are to 2 inches covered. Add the onion, bouillon cubes, and oil. Cover and set on high for 5-6 hours. With an hour to go, check the beans for tenderness and add salt and pepper as needed. Enjoy!

4 comments:

Suzanne said...

Thanks Heather! I've never made my beans in the crock pot because I didn't know how they'd turn out. I will definitely have to try this!

Travis and Amber said...

I always use cranberry beans instead of pintos because they have more flavor.

scarlett said...

This is fun! If you forget to soak beans the night before, you can "quick soak" them. After, rinsing the beans, put them in a pot, fill with water until 2 in. above beans. Turn heat to med-high, and heat water until nearly boiling. Do NOT boil. Turn off, remove from heat and cover. Wait until beans have soaked up most of the water, and have swollen quite a bit. Then they are ready to use.

Suzanne said...

Scarlett - what a great tip!! There have been many a mornings that I forgot to soak my beans overnight and had to forego the dinner that evening.