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LILJAYANGEL's Photo LILJAYANGEL Posts: 968
4/11/07 11:28 P

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Interesting! I just made 15 bean soup today. Unfortunately hubby likes his pork hocks in it! I about gagged when I smelled them cooking (I still it red meat a little here and there). I did not realize how disqusting they really can smell. I had to pull out a pot and make the other bag, my way! LOL.
So in the crock pot, hubbys were cooking with yucky smoked pork fat. And with only 4-5 hours until dinner time, I started my batch on the stove top! They were done just fine for dinner.
Crockpot I did the traditional, rinse, soak over night, cook all day in the pot.
On stovetop, I rinsed, added 2 quarts water, 1 quart veggie broth, brought to rolling boil, covered and turned down to medium-low so that it still boiled, but gently, for 2 hours, then added in the veggies and seasonings and cooked for another hour. They came out perfect for soup. If your noticing there is too much water, take the lid off the pot to finish the cook time (assuming you are at home to watch it).

~~Chel~~
HW~234 (August 2006)
SW~220 (April 9, 2007)

" When we wake up in the morning, we have two simple choices: go back to sleep and dream, or wake up and chase those dreams."
~Author Unknown~


 
MBBORED's Photo MBBORED SparkPoints: (12,896)
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4/11/07 12:29 P

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Wow, that's a long time to cook them in the crockpot. I usually cook 9 hours on low, then put on high for an hour if they're not mushy enough to my taste.

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JENNTX77's Photo JENNTX77 SparkPoints: (8,707)
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4/11/07 9:53 A

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Jenny - I will tell you why people will boil them and then let them set before actually cooking them. It is basically a way to get the same effect as soaking them overnight. Sometimes if I get the urge to cook beans one day, but did not plan ahead and soak them the night before, I use the boiling technique (sp?).

I am really glad you mentioned that method. I had almost forgotten about it. A helpful hint for bean lovers! :-D

BTW, I had never heard of soaking lentils, either. Might give it a try. Thanks!!

~Jennifer~

I can change my lifestyle, one healthy choice at a time.


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JENNYDM Posts: 81
4/11/07 12:05 A

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It seems like everyone cooks beans differently! Trying it different ways is good when you have time, but for a bean salad, the earlier instructions are excellent.

My mom used to cook them like this:
2 cups beans
6 cups water
1 bay leaf (optional)

In a large pot, combine beans and water. Heat until boiling. Set timer for 20 minutes. Turn off heat, then let cool to room temperature.

Drain beans in a collander (spaghetti strainer). Place beans in crock pot with 3 to 4 new cups of water--just enough to cover, plus some. Cook on low for 6 hours. (Take out optional bay leaf afterwards.) Season with spices to taste, or use plain in recipes.

(Personally I like 'em mushy, so I cook them for 36 hours or so on low in the crock pot--I know, I know. Killing my fiber/nutrients. I also add a half cup of beer sometimes, about 24 hours in.)

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MBBORED's Photo MBBORED SparkPoints: (12,896)
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4/10/07 12:05 P

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I've never thought of soaking my lentils, unless they're in a mix for bean soup. I always just cook those for about 45 min. Maybe I should try soaking them and cutting back on cook time.

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OH_MOLLY's Photo OH_MOLLY Posts: 1,130
4/10/07 10:59 A

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What a helpful post! I have a lot of trouble (read: need practice) at getting my dried beans and lentils just right when I'm cooking. I always soak my lentils too much, or soak and my beans too little.

I'll have to "Favorite" this post!

Thanks!

Never give up; Never give in.

Keep going until you get there.


 
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HETTYPLATT's Photo HETTYPLATT Posts: 71
4/9/07 10:13 P

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I've never paid attention to the amount of water when I make beans in the slow cooker, and they've always come out fine. Usually I let them cook overnight, but this last batch was small navy beans, and they lose their shape and get a little overcooked.

I found the slow cooker to be less hassle than a pressure cooker. I just throw the soaked beans in and forget about them.

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YARDENXANTHE's Photo YARDENXANTHE SparkPoints: (10,857)
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4/9/07 7:11 P

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If you want 'em done in a hurry w/out soaking, try a pressure cooker.

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4/9/07 4:20 P

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I like to soak mine over night, then put in the crockpot with an inch of water to cover. After a day at work, they're usually not very mushy.

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CATGRRLJULIE's Photo CATGRRLJULIE Posts: 262
4/9/07 8:47 A

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I usually pre-soak the beans overnight, and then add enough water in the crockpot to cover the beans by maybe half an inch, and that's turned out quite well (not too much water left at the end) If you don't pre-soak them I would imagine you would need a lot more water, probably closer to the 4-1 ratio you mentioned.
It is pretty difficult to really screw up beans, though it can be done - I once ate a chili in which the beans just weren't done, and my guess is they hadn't been soaked or cooked anywhere near long enough.

"The animals of the world exist for their own reasons. They were not made for humans any more than black people were made for whites or women for men."
~Alice Walker~


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JENNTX77's Photo JENNTX77 SparkPoints: (8,707)
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4/8/07 11:46 P

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I don't think there is any right way or wrong way to do it. I usually cover mine with an inch or 2 over. If the beans are done and there is too much liquid, just drain some of it out. If you are wanting to make a soup and the water is too less, add more! emoticon

It is hard to screw up beans!

Good Luck!!

Also, be sure to soak them before cooking them. Cooking time will be much less. But don't cook them in the soak water. Rinse and drain them first and cover with fresh water. You probably already knew all that though, but someone else might not!

Edited by: JENNTX77 at: 4/8/2007 (23:48)
~Jennifer~

I can change my lifestyle, one healthy choice at a time.


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CRYSTAL227's Photo CRYSTAL227 Posts: 45
4/8/07 3:33 P

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I've been doing soups lately and the 4 to 1 works. For salads I would try the inch or two. Let us know how it works out, i'm curious.

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3YCATH's Photo 3YCATH Posts: 120
4/8/07 2:53 P

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I'd like to cook some dried beans in my slow cooker. I've been looking online for instructions on how to do this, but I've read varying things on the amount of liquid I should be adding. Does anyone know the ratio of beans to liquid in a slow cooker? I've seen anywhere from 4 to 1, or to cover the beans with an extra inch or two of water.

I am just using the beans for a bean salad, so I don't want them to be too mushy or soupy, if that helps.

Thanks!

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