We're on a prescription low-carb diet, so we don't do many beans... however, when I do make any, it's a long process. I buy dry beans, then soak them in several water exchanges overnight. Then I simmer them, usually in my slow-cooker, with some seasoning: minced onions, a couple smashed garlic cloves, maybe some red pepper flakes or a bay leaf... depends on what I'm planning to use them for. Sometimes I don't put any seasoning in at all. Then I let them simmer until they're soft - not soggy, but will smash when pressed with a fork. If I've made a big batch, which I usually try to do, I then portion them out into zipper freezer bags and freeze them.
I like them in chili, although my chili is more like a "Texas Chili", which is mostly meat and very little beans. I will put some beans in soup occasionally, but the chili is my primary recipe for using beans.
Fitness Minutes: (68,834)
2,049 1/26/14 7:26 P
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