Free Recipe Beans Slow Cooker Style
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Beans Slow Cooker Style Recipe
16 oz Packaged dried beans
Rinsed and picked over
5 c Very hot tap water
Beans Slow Cooker Style Preparation
1. In a 3 1/2-quart electric slow cooker, combine the beans and hot water. 2. Cover and cook on the high heat setting 3 to 4 hours (or on the low heat setting 5 to 7 hours), until the beans are tender but not falling apart. 3. Drain the beans into a colander and rinse with cold water. Drain well before using. Whether your dried beans are white, black, red, or spotted, the slow cooker is the way to cook them effortlessly. Best of all, no presoaking is required Cooking time will vary depending upon the size of the bean, how long it”s been stored, and even where the bean was originally grown; so it”s a good idea to begin checking after 3 hours on high or 5 hours on low. Store the cooked beans in the refrigerator for 2 or 3 days. You can throw the beans into soups or stews, refry them, toss them with pasta, or try one of my salads, which follow. MAKES 6 TO 8 SERVINGS (6 TO 7 CUPS) MEDITERRANEAN WHITE BEAN SAIAD In a medium bowl, combine 3 1/2 cups cooked small white beans with 1/4 cup red wine vinegar. Stir in 3 tablespoons chopped roasted red peppers, 2 tablespoons drained capers, 1 garlic clove, crushed through a press, and 1/4 teaspoon each salt and freshly ground pepper. In a mini food processor, combine 1/2 cup well-drained pimiento-stuffed olives, 2 tablespoons extra-virgin olive oil, and 3 tablespoons packed fresh basil. Process until the basil is finely chopped. Pour over the bean salad and toss gently to coat. Serve at room temperature or slightly chilled. Makes 6 to 8 appetizer or 4 salad servings. TUSCAN TUNA AND BEAN SALAD: In a medium bowl, combine 31/2 cups cooked small white beans, 2 chopped tomatoes, 1 (6 1/8-ounce) can well-drained solid white tuna, 3 tablespoons each fresh lemon juice and wine vinegar, 2 tablespoons olive oil, 3 tablespoons chopped fresh basil or parsley, 1 garlic clove, crushed through a press, 2 chopped scallions, and 1/4 teaspoon each salt and freshly ground pepper. Toss gently to mix. Serve at room temperature or slightly chilled. Makes 4 servings. BLACK BEAN, CORN, AND TOMATO SALAD: In a large bowl, combine 1 pound black beans, cooked (about 6 cups), 3 chopped large tomatoes, 2 chopped large bell peppers (preferably 1 red, I green), 4 chopped scallions, 2 cups corn kernels, 1/3 cup red wine vinegar, 1/2 cup olive oil, and 11/2 teaspoons ground cumin. Season with salt and freshly ground pepper to taste. Stir in 1/4 cup chopped cilantro, if you have it. Serve at room temperature or slightly chilled. Makes 12 servings. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Beans Slow Cooker Style?
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