Slow-Cooked Beans

3.7 (186)
Slow-Cooked Beans

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.

Yield: 6 cups
Active Time: 10
Total Time: 300

Ingredients

  • 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

Preparation

  1. 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.)
  2. 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.

Nutrition

Nutrition Per Serving

calories 260
fat 1 g (0 g sat, 0 g mono)
cholesterol 0 mg
carbohydrates 48 g
protein 15 g
fiber 19 g
sodium 201 mg
potassium 726 mg

Nutrition Bonus Folate (61% daily value), Iron (25% dv), Magnesium (24% dv), Potassium (21% dv), Calcium (15% dv).

Carbohydrate Serving 2 1/2

Exchanges 3 starch

From EatingWell Winter 2004