Tuesday, May 26, 2009

Crock-Pot Black Beans

1 pound black beans
2 TBSP whey or lemon juice
vegetable stock, tomato-free (optional)
4 cloves garlic, peeled and mashed (optional)

Sort beans and rinse under running water.  Dump into crock-pot (4 qt or larger) and add enough water to cover, plus 2 inches.  Add whey or lemon juice, cover and let soak overnight (or at least 6 hours).  

Discard soaking water and rinse beans.  Dump back into crock-pot and add garlic (optional) and enough water or optional vegetable stock to cover the beans, plus an extra 2-3 inches.  

Cover and cook on low for at about 8 hours.  (My new 6 1/2 qt crock-pot takes 6 hours, and my old 4 qt crock-pot takes more than 10 hours.)  Beans are done when they are tender.

Original crock-pot directions from crockpot365

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