Easy Crock-Pot Beans

Looking for an easy way to incorporate meat-free meals in your diet?  Like beans but have trouble digesting them?  Our crock-pot bean recipe is simple and also makes the beans more easily digestible.

Crock pot beans

Easy Crock Pot Beans

3 cups dried beans (pinto, black, navy etc.)

Spice recipe:  3 tsp. cumin, 1 tsp. coriander, 2 tsp. paprika,1 tsp. turmeric, 1 tsp. garlic powder, freshly ground black pepper.

2 tsp. salt

Optional:  1 can diced tomatoes, 1 diced bell pepper, 2 diced carrots, or any other veggies of your choice

Rinse the beans, then place in a large bowl.  Cover with warm water and soak 12 hours or overnight.  Rinse the beans thoroughly (this makes them more easily digestible).  Place beans in crock pot and stir in the spice mixture but not the salt.  (Note:  these are the spices we like to use – please feel free to experiment with your own blend.)  Cover with water plus about 1 more inch of water over the bean level.  Cook on low for 6 – 8 hours until beans are soft.  Once the beans are cooked, add the salt, tomatoes, and veggies.  Turn the crock-pot to high and heat until the veggies are cooked through.

Notes

  • When cooking beans, do not add salt or acids such as tomatoes or vinegar at the beginning of cooking.  These will make the skins tough and the beans won’t cook through.
  • To further increase the digestibility of the beans, discard the cooking water as well.  (We like to keep the water for the delicious flavor, but if you’re new to eating beans, you may want to discard it.)
  • You will find that home-cooked beans are tastier and easier to digest than canned beans.  They’re much cheaper, too!

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