Stop Soakin' dem Beans!!

Dry beans are WAY cheaper than canned.   But I tell you what...the whole soakin' for hours and cookin' for hours?  Phew!  Too much for this scatter brained momma!

So Stop the insanity!


1 c. dry beans of any shape or kind (we've use black, pinto, black-eyed, northern...)
~3 c. water
1-2 tsp Organic Better than Bullion, or a cube, or just some salt

1. Sort and Rinse beans

2. Throw them in your slow cooker for 3-4 short hours on high.  Every now and then, check and make sure they haven't soaked up all the water, but the 1-3 ratio is usually about right.

3.  At the very end I add 1-2 tsp of Organic Chicken Better than Bullion for flavor, or just salt, or nothing.  Whatever you'd like!  

If the beans have too much goop, throw them in your strainer again and rinse like you would canned.  With a pot of black beans like this, we'll use some on burritos (goop is fine), and the leftovers on quesadillas for lunch the next day (rinsed).  The point is, NO SOAKING!!

Happy toots Legumes!