Description
Lately I've switched over from canned beans to dried beans, and I've been loving the swap. Not only are dried beans 3.1 times cheaper (as I found in my 💲 Beans Cost Analysis), but I honestly prefer the taste and texture of dried beans. They feel creamier and with a stronger bean taste instead of the kinda bland stuff from the can. Nothing against canned beans; those are tasty, cheap, and easy too!
The problem with dried beans is that they can take a while to cook. Instead of simmering them for hours, I simply give them an overnight soak in the fridge, and cook in the slow cooker all day. They take a lot of time, but there's only about 5 minutes of actual work to do. I just use salt in my beans, but feel free to add whatever other spices you like. Check out my 24 Hour Chili to see how to turn this whole batch of beans into delicious chili!
The problem with dried beans is that they can take a while to cook. Instead of simmering them for hours, I simply give them an overnight soak in the fridge, and cook in the slow cooker all day. They take a lot of time, but there's only about 5 minutes of actual work to do. I just use salt in my beans, but feel free to add whatever other spices you like. Check out my 24 Hour Chili to see how to turn this whole batch of beans into delicious chili!
Time
Prep Time:
5 minutes
Rest Time:
8 hours
Cook Time:
8 hours
Total Time:
16 hours
5 minutes
Cost
Total Cost:
Cost per Serving:
$0.11
Ingredients
Serving(s)
- 1 lb Dried beans
- 1 tsp Salt
- 3 cup Water
Instructions
Cook Mode Off: Prevents screen dimming
- To soak the beans overnight - wash your bag of beans in a strainer under water. Add to a large bowl with 5 cups (1,200 g) water and 1 tbsp (18 g) salt. Stir, cover, and refrigerate overnight (at least 8 hours)
- In the morning, discard the water, and add the beans to the pot of a slow cooker with salt
- Pour in your water to just fully submerge the beans. Cover and cook for 8 hours on low. You can add an additional hour on high (uncovered) if you want to cook off more liquid
Notes
- Using this method, you can make any type of dried bean, such as black, kidney, pinto, navy, or chickpeas. You can also make lentils, such as brown, green, or red. All using the same amount of water and salt, and taking the same time to cook
- You can even not even use beans at all! Try making some dried grains, such as brown rice, farro, oats, or quinoa. Below is some barley I made the other day using this method
Nutrition Facts
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Servings: 9
Serving Size: 1/4 cup dry (50 g) or 3/4 cup cooked (141 g)
Calories: 172
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Total Fat: 0.7g (1 %)
Saturated Fat: 0.2g (1 %)
Polyunsaturated Fat: 0.3g
Monounsaturated Fat: 0.1g
Cholesterol: 0mg (0 %)
Sodium: 521mg (23 %)
Total Carbohydrate: 31.4g (11 %)
Fiber: 7.8g (28 %)
Net Carbs: 23.6g
Total Sugar: 1.1g
Protein: 10.9g (22 %)
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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 70mg (5 %)
Iron: 2.53mg (14 %)
Magnesium: 88mg (21 %)
Potassium: 748mg (16 %)
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