Cooking beans from scratch couldn’t be easier and because of the superior flavor, I’ve sworn-off the canned variety for good! Additionally, home-cooked beans are less expensive and BPA lined cans are no longer a concern.
Use these protein rich beans for quesadillas, burritos, veggie burgers, sandwiches, soups, hummus and more. Or try mixing several varieties together for chili. I whip up a batch every weekend as part of my weekly food prep so we always have them on hand.
2 cups dried beans of your choice
1/4 cup diced yellow onion (optional)
1/2 tsp. pepper
salt to taste
Add two cups of dried beans to a container with a lid. Fill with water two inches above the beans. Let soak overnight.
Drain and rinse beans the next day. Add to slow cooker and add water until level with beans. Stir in onion, pepper and salt. Cook on low heat for about five hours or until soft. Chickpeas will need about an hour longer cooking time. Add more salt if needed.