These slow-cooked beans are very flavorful, and cook them by yourself, always can be flexible, and more tasty and healty too.
YIELD
12 servingsPREP
10 minCOOK
3⅓ hrsREADY
3½ hrsIngredients
1
453.6
POUND
G
BEANS, DRIED
such as cannellini beans, black beans, kidney beans, black-eyed peas, great northern beans or pinto beans
such as cannellini beans, black beans, kidney beans, black-eyed peas, great northern beans or pinto beans
Directions
Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight.
(Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.)
Drain the beans and place them in a slow cooker.
Add onion, garlic, thyme and bay leaf.
Pour in boiling water.
Cook, covered, on high until beans are tender, 2 to 3½ hours.
Add salt, cover, and cook for 15 minutes more.
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