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Slow-Cooked Beans

Winter 2004

Your rating: None Average: 3.7 (159 votes)

By cooking your own dried beans, you save money, reduce sodium and get better flavor along with, surprisingly, more vitamins and minerals. If you can't use the whole batch, freeze surplus cooked beans for later use in soups, salads and dips. The range of time for cooking beans is wide and varies with the age and the type of beans selected.



READER'S COMMENT:
"I used black eye peas for this recipe. I added some cooked chicken and a package of cream cheese to get the smooth texture and taste to balance the peas. Wonderful! "
Slow-Cooked Beans Recipe

Makes: 6 cups

Active Time:

Total Time:

Ingredients

  • 1 pound dried beans, such as cannellini beans, black beans, kidney beans, black-eyed peas, great northern beans or pinto beans
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 6 sprigs fresh thyme, or 1 teaspoon dried
  • 1 bay leaf
  • 5 cups boiling water
  • 1/2 teaspoon salt

Preparation

  1. 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.)
  2. 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 3 1/2 hours. Add salt, cover, and cook for 15 minutes more.

Nutrition

Per cup: 260 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 48 g carbohydrates; 0 g added sugars; 15 g protein; 19 g fiber; 201 mg sodium; 726 mg potassium.

Nutrition Bonus: Folate (61% daily value), Iron (25% dv), Magnesium (24% dv), Potassium (21% dv), Calcium (15% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 3 starch



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