Slow-Cooked Beans
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 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beans, dried
such as cannellini beans, black beans, kidney beans, black-eyed peas, great northern beans or pinto beans |
|
| 1 | each |
onions
chopped |
|
| 4 | cloves |
garlic
minced |
|
| 6 | each |
thyme sprigs
fresh, or 1 teaspoon dried 1 bay leaf |
* |
| 5 | cups |
water
boiling |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beans, dried
such as cannellini beans, black beans, kidney beans, black-eyed peas, great northern beans or pinto beans |
|
| 1 | each |
onions
chopped |
|
| 4 | cloves |
garlic
minced |
|
| 6 | each |
thyme sprigs
fresh, or 1 teaspoon dried 1 bay leaf |
* |
| 1.2 | l |
water
boiling |
|
| 2.5 | ml |
salt
|
|
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.
