Slow Cooked Dry Beans


Slow Cooked Beans Prepared by Jenny Favret

Dry beans are low cost, super easy to prepare, healthy and yes….DELICIOUS! While canned beans are convenient and nutritious, nothing beats the texture, flavor and aroma of home cooked beans. If dinner must be on the table in an hour, this is not the time to bring out the bag of dried beans. With a crockpot though, your family can enjoy a plant based dinner meal of beans tomorrow night.


Ingredients

  • 1 pound (2 cups) dried beans (pinto, navy, black, etc.), soaked for 7 to 10 hours and drained

  • 1 large onion, finely chopped

  • 3 stalks celery (including the leaves), finely chopped

  • 1 cup of other chopped vegetables as desired (parsley, carrots, kale, jalapeno, etc.)

  • ¼ cup olive oil

  • 4 cups vegetable broth OR 4 cups water PLUS one large or 2 small vegetable bouillon cubes

  • 1 teaspoon salt (OMIT salt if using bouillon cubes!)

  • 2 cloves fresh garlic, minced OR ½ teaspoon garlic powder

  • 1 teaspoon black pepper

  • ½ teaspoon dried basil


Instructions

  1. Place soaked beans into crockpot.

  2. Stir in all of the chopped vegetables.

  3. Add olive oil, broth and seasonings.

  4. Mix very well.

  5. Cover and cook on high for 4 to 5 hours.


HINT:

Un-soaked beans in the crockpot will require 2 to 3 additional hours of cooking time.


Written by Jenny Favret, MS, RD, LDN

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