This is the ABSOLUTE EASIEST method I’ve ever used to cook beans from scratch.
I’ve always hated the idea of pre-planning my meals. I don’t like the prep work-plain and simple.
I have to soak cashews? nope, skip it.
I have to soak my beans for 12-24 hours?! Oh HELL NO!
And, the instant pot is not in the budget right now….
So! I came up with an idea, using an old kitchen gadget I’ve had laying around my house for over 10 years now…
It’s my SLOW COOKER!!
In the mood for a video instead? (It’s fun, I promise!)
I’m so proud of this hack. It’s saved me and my family countless dollars, time, and a lot of wasted, thrown out cans. Not to mention all that BPA they say is in the cans themselves.
k, are you ready? here we go…
A large capacity slow cooker
***If you don’t have one-check the thrift stores! It’s cheaper and it will save any extra waste from new materials, shipping materials, etc. BUT If you really need a new one, the one linked above is basic, pretty cheap, and it will do the trick.
The Nitty Gritty:
- Open your bag of beans.
- Pour enough beans into the slow cooker to fill it about 1/3 of the way.
- Fill with water to the top.
- Set to cook on high for 4 hours.
That’s IT guys! Your beans are done once they become soft/tender. I usually let it go the full 4 hours. I’ve even just let it cook overnight and drained and rinsed them the next day. This works for all beans and chickpeas except Red Lentils. They are way too soft for this. You will have mush soup;) Those guys only take like 15 mins via stove top anyways-no soaking required.
I hope you enjoy your new hack! Try some beans out you’ve never had before. You’ll be so surprised to see whats available to you in their dried version:) So many more choices than canned that’s for sure!
Let me know in the comments what your favorite beans/pulses are! I’m always ready to try something new!