When I was first married and first pregnant I filled up my crockpot with pinto beans and then waited in anticipation for my wonderful creation! Unfortunately they weren't done by bedtime so I thought I would just let them go all night long. I woke up in the morning to a horrible burnt odor. It was so bad that I didn't try cooking beans for a very long time...I'm talking years~! I think I also threw the crockpot out because the beans were so cooked on to it.
Here's a failproof and delicious recipe for crockpot beans. They can be used in many different recipes. I will also include the old fashioned method here for cooking beans.
3 cups dry beans
9 cups water
1-2 tsp salt, to taste
2 tsp onion powder
1/2 tsp garlic powder
1. Sort beans on a dry dish towel, removing shriveled or discolored beans, as well as any foreign matter (rocks, etc.)
2. Wash beans in colander and place in a crockpot with water. Cook on low overnight or on high for 5 hours.
3. Add salt and other seasonings after beans are cooked.
Makes 8 cups.
1 lb pinto or pink beans
1 med. onion, diced
1 tsp olive oil (opt)
1 1/2 tsp salt
1. Sort the beans, then soak them overnight in a large kettle with plenty of water.
2. In the morning pour the water off and use fresh water about 10 cups, to cook the beans until tender about 2 1/2 hours. You may also use the crockpot method.
3. Puree the beans in a blender with a little water. Add raw onion to the beans in the blender or you may want to saute the onion in water or olive oild and then add the blended beans to the skillet.
4. Add salt to taste. Serve with heated tortillas, diced tomatoes, shredded lettuce, chopped onions, olives and brown rice.
Makes 7 cups.
Cook's tip: To bake and serve, fill tortillas with the bean mixture, diced tomatoes, rice and soy cheese. Roll and place in a casserole dish. Cover with your choice of sauce and bake at 350 degrees for 20 minutes.