I've been cooking beans lots of different ways for a long time. I've settled on a base recipe and proven methods for adjusting seasonings on the fly. Watch the video below to see how I sample and adjust my pot of beans as it cooks, but first take a look at this base recipe and the specific recipe I came up with for my video.
Basic Crockpot Beans
- 2 lbs dried beans (any type: black beans, kidney beans, navy beans, etc.)
- 2 quarts water
- 1 Tbsp salt
- 8 or more cups liquid (broth or water or a combo)
- 3 or more cups of chopped veggies (almost always including onion or garlic or both)
- more salt, to taste
- pepper of choice, to taste
- herbs and spices of choice, to taste
- acidity adjustment or other flavorings, if desired
- fresh toppings, if desired
- Soak the dried beans overnight in 2 quarts water and 1 Tablespoon salt.
- In the morning, drain the beans. Add 8 cups of liquid and 3 or more cups of veggies to the beans and start cooking on high.
- When the pot just begins to simmer (about an hour later), taste the liquid and add a little salt, pepper, and other seasonings.
- When the beans are soft (about 4 or more hours later), turn the heat down to warm and add more seasonings or flavor components if desired.
- Serve alone or with your favorite fresh toppings.
Smokey Navy Beans with Lime
- 2 lbs dried navy beans
- 2 quarts water
- 1 Tablespoon salt
- 6 cups smokey turkey broth
- 2 cups water
- 1/2 large onion, chopped
- 1 gypsy pepper, chopped
- 1/2 very large zucchini, chopped
- 1 head cauliflower, chopped
- 2 teaspoons salt
- 1 teaspoon red chili flakes
- dash cayenne pepper
- 2 Tablespoons coriander
- 2 teaspoons oregano
- 2 bay leaves
- juice of 2 limes
- diced red bell pepper, for serving
- Soak beans overnight in 2 quarts water and 1 T salt
- Drain beans, add liquids and vegetables, then cook on high for several hours.
- When the pot begins to simmer, add a little salt, and the herbs and spices.
- When the beans are soft, taste and add more salt if desired. Add the juice of 2 limes.
- Serve topped with diced red bell pepper.
Copyright 2017 Amanda Hansen, all rights reserved.