I have heard about the beans for years. Yes, years! And I can’t believe I had never tried them. I first heard about them on the Sonlight forums, where they were made famous by Bethany of For the Love of Grub.
Bethany loves these beans and makes them often and tells the rest of us that we need to be making them. Everyone who has tried them raves about them.
Do I take the hint and give them a try? No, I wait 5 or 7 years before it finally hits me that I need to see what the fuss is about. I mean, it’s just beans, right? They can’t be that much better than canned, right?
Call me a crazy bean lover! These things are fabulous!
They aren’t spicy, and yet they’re flavorful. They make a quick dinner, can be mashed or left whole and they’re great for stocking your freezer.
Bethany gives a lot of variations on her blog, but this is how I made them:
Please ignore the slow cooker that needs to be scrubbed. It’s okay, Mom. I promise I scrubbed it and it’s clean now.
You can use these beans in tacos, enchiladas, burritos, etc. Or eat them as a side dish.
- 1 lb. dry pinto beans
- 1 lb. dry black beans
- 10 big cloves garlic, crushed
- 2 onions, diced
- 1 jalepeno, seeds removed and diced
- 1 1/2 tsp. cumin
- 2 Tbs. Kosher salt
- 1 Tbs. black pepper
- 9-11 cups water
- Sort and rinse beans. Place in slow cooker.
- Add remaining ingredients to slow cooker.
- Cook on high 5-6 hours or low 7-8 hours.
- Mash or keep them whole.
- Can be frozen for later use.
Some types of dry beans have toxins in them, especially kidney beans. These should always be soaked first and the water discarded to rid the beans of toxins. A slow cooker isn't hot enough to kill the toxins without soaking.
I did cook these pinto and black beans on high without soaking them and no one got sick - thanks goodness! But you might not want to risk it. And you definitely want to soak them if you're making kidney beans.