Bobtanical Pantry: Dried Beans
When you go to pick those fresh beans, a baseball bat may come in handy. Bob Riggio and Joe Hillberry explain on this episode of Bobtanical Pantry.
Cooking Soup Beans in the Slow Cooker
2 Tbsp chopped onion (opt: add garlic, celery and/or carrot)
2 cups dry beans, washed thoroughly
½ tsp salt
3 Tbsp olive oil
water to cover by 2 inches
(opt: ham bone for bean soup)
Sauté onion (and optional vegetables) in oil until soft. Wash the beans thoroughly and check for debris. Add the onion (and other vegetables, if desired) to the beans and add salt and water to cover the beans by about 2 inches. Cover the slow cooker and cook on low for 8-12 hours (overnight works well). After the beans become soft, open the lid, stir the beans and let them cook a little longer (15-30 minutes) to thicken the liquid. Beans prepared in this manner may be eaten as is as a side dish, or added to dishes containing beans (chili, for example). To make ham and bean soup, a ham hock is cooked with the dry beans overnight. When making ham and bean soup, you may wish to chop the vegetables more coarsely, otherwise chop them so they blend with the bean liquid.
Adapted from The Rancho Gordo Heirloom Bean Grower’s Guide by Steve Sando