No need to soak your dry beans any more! (well, maybe garbonzo beans still, but all the others no longer need to take a swim before cooking)...a crock pot is the easist and best way to cook dry beans.
What you need:
A crock pot...a inexpensive investment because crock pots can even make dessert! I own a 4 quart number that I got for 24.99.
2-3 Cups broth or water
1-2 C dried beans of your choice.
Before dumping the beans into the crock, make sure to sort through them and get out all the dirt clods, small pebbles, and beans that are miscolored or wrinkled looking compared to the others. dump it all into the crock along with whole cloves of garlic and or onions that have been cut in two at the least. DO not SALT your beans before they have been cooked. Salt will make the beans tough and actually add cooking time. You may alos add ham hock, ham, bacon (cooked prior and cut into small pieces). As a side note...although most recipes can be put into the crock pot and walked away from for the whole duration, beans do need to be checked on every now and then. They do soak up moisture and might need liquid added to them half way through the process...Cook on low and you should be good for four hours. Total cooking time is 6-8 hours, covered, until done. Serve with corn bread, or make them into soup, chili, refrieds, or even bean burgers...they will come out great every time!
My momma and granny had a way of making pinto beans. To me this is the ONLY recipe for pinto beans and no matter how you make yours, if you leave out this ONE ingredient...they are not PINTO beans...
Add 1-2 TBLS of Cumin/Comino powder to your pinto beans. The smokey flavor reminds me of Mexico...and of course my family!
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