Slow Cooked Beans
|Dried beans||1 Cup (16 tbs) (pinto, white, garbanzos, etc., You can use kidney beans but boil them for a full 10 minutes on the stove before adding to the slow cooker. This is because kidney beans contain a toxic agent, Phytohaemagglutnin also known as Kidney Bean Lectin.)|
|Water||3 Cup (48 tbs)|
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
In the morning: Add beans and water to slow cooker. Cook on low all day.
When you come home your beans will be ready for you to use in another recipe. You may have extra water in the beans, simply drain them in a colander if you don’t want to use the broth.
This recipe is excerpted from The Vegan Slow Cooker written by Kathy Hester and published by Fair Winds Press. To purchase the book, visit The Vegan Slow Cooker.
You can also keep up with her at the Healthy Slow Cooking Facebook page or follow her tweets.