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Slow-Cooked Beans

Source: © EatingWell Magazine
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Rating: 2.5   Reviews: 2 See Reviews
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Active Time:  10 Minutes
Total Time:  5 Hours
  6 cups
By cooking your own dried beans, you save money, reduce sodium and get better flavor along with, surprisingly, more vitamins and minerals. If you can't use the whole batch, freeze surplus cooked beans for later use in soups, salads and dips. The range of time for cooking beans is wide and varies with the age and the type of beans selected.
1 pound  dried beans, such as cannellini beans, black beans, kidney beans, black-eyed peas, great northern beans or pinto beans
1   onion, chopped
4 cloves  garlic, minced
6 sprigs  fresh thyme or 1 teaspoon dried
1   bay leaf
5 cups  boiling water
1/2 teaspoon  salt
Slow-Cooked Beans Recipe at
Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour).

Drain the beans and place them in a slow cooker. Add onion, garlic, thyme and bay leaf. Pour in boiling water. Cook, covered, on high until beans are tender, 2 to 3 1/2 hours. Add salt, cover, and cook for 15 minutes more.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   6 cups
Calories: 260
Sodium: 201mg
Fiber: 19g
Carbohydrates, Total: 48g
Protein: 15g
% Cal. from Fat: 3%
Fat. Total: 1g
Spotlight Recipe Review See all 2 reviews »

Rating: 2
by: Michele, NJ Reviewed: 03/03/2011
I am concerned about the boiling water on the beans... not sure if that's a good way to cook beans.. but I'll give it a try since there are no reviews yet and it's just a package of beans...
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