beansBeans, beans, the magical fruit, the more you eat, the more you…HEY, BEANS AREN’T FRUIT.  Ugh, I hate it when sophomoric rhyme schemes are factually incorrect.  Beans are legumes and they are wonderful little nuggets of protein and fiber and carbohydrate.  In fact, beans may just be natures most perfectest food.

Not only are they the mitochondria of the food chain (for all you non science geeks out there, that’s nerd slang for ‘powerhouse’), they are truly unbelievably affordable.  Seriously a two pound bag of these suckers at your local Indian super market (or a one pound bag of them at your local mainstream supermarket) costs under a dollar.  For a girl that’s currently wallet conscious, that’s a whole lot of comfort, and beano to take in.

The major problem I find with beans in their dried state is that they’re hard to make.  You have to soak them overnight, then you have to boil the up and stir them and sometimes some get tender and some stay rocklike until your sauce pan is burnt beyond recognition.  Well, I’ve got just about the easiest, most sure-fired-ness way to make beans from scratch.  No can opener necessary, and no weird creepy goo to drain out.

The answer to your bean making prayers…a slow cooker.  That’s right the slow cooker that you bought because you thought it would be the bestest idea ever, then put in the attic and forgot about, yup that slow cooker.  Here’s your fool proof bean preparing plan:

  1. Soak beans overnight, in the morning, drain liquid off beans and toss those bad boys in your crockpot.
  2. Cover beans with water, until there’s about 1-2 inches of water above the tops of your beans.
  3. Turn the crockpot on.
  4. Let them cook there for about 5-6 hours on low. You may want to check them every so often to see when the consistency is to your liking.
  5. Drain excess water off beans and voila! Beans that are edible!

I sometimes make a big bag and freeze them  so that I never have to resort to the canned version again.  Okay, so sometimes I’m a food snob, but they taste so much better when you actually cook them and they haven’t been sitting in cornstarch since 1987.

Happy bean making!