Canned beans are so convenient!
But they are pretty pricey when you compare them to their dry counter part by the serving.
How do we get the perfect consistency of beans? After all we don't have all day to stand by the stove.
Follow along and I'll show you!
Measure out your beans, here I have 4 cups of dry pinto beans.
If you are unfamiliar with cooking with beans pinto's are a great one to start with.
We first need to rinse them well and sort through them, to make sure we have not rocks, or bad beans.
I even remove all the broken beans.
Place them in your crockpot, cover with lots of water at least a 1:3 ration (three cups of water to every cup of dry beans) or more. These guys will really soak them up.
DO NOT ADD SALT! Salt while cooking will give them hard centers!
If your beans have sat for more than year you may add a bit of baking soda to help soften them, along with extra cooking time.
Cover, turn on low and let the crockpot do it's thing.
In 6-8 hours your will have the most tender beans ever!
When done drain them in your colendar and place in a bowl, pot or pan to season for your favorite recipe.
That really is it!
Here, I've added salt and pepper and mixed.
Because beans are kinda bland, don't be surprised when you use quite a bit of salt to get them to your desired flavor.
Here they are used in a bean, rice and cheese burrito.
Here they are made into refried beans.
Absolutely delicious! Not to mention cheaper and better tasting than anything we can get out of a can.
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