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Ingredients
- 16 ounce packaged dry beans rinsed and picked over
- 5 c. very warm tap water
Directions
- 1. In a 3 1/2-qt electric slow cooker, combine the beans and warm water.
- 2. Cover and cook on the high heat setting 3 to 4 hrs (or possibly on the low heat setting 5 to 7 hrs), till the beans are tender but not falling apart.
- 3. Drain the beans into a colander and rinse with cool water. Drain well before using.
- Whether your dry beans are white, black, red, or possibly spotted, the slow cooker is the way to cook them effortlessly. Best of all, no presoaking is required Cooking time will vary depending upon the size of the bean, how long it's been stored, and even where the bean was originally grown; so it's a good idea to begin checking after 3 hrs on high or possibly 5 hrs on low. Store the cooked beans in the refrigerator for 2 or possibly 3 days. You can throw the beans into soups or possibly stews, refry them, toss them with pasta, or possibly try one of my salads, that follow.
- MAKES 6 TO 8 SERVINGS (6 TO 7 C.)
- MEDITERRANEAN WHITE BEAN SAIAD In a medium bowl, combine 3 1/2 c. cooked small white beans with 1/4 c. red wine vinegar. Stir in 3 Tbsp. minced roasted red peppers, 2 Tbsp. liquid removed capers, 1 garlic clove, crushed through a press, and 1/4 tsp. each salt and freshly grnd pepper. In a mini food processor, combine 1/2 c. well-liquid removed pimiento-stuffed olives, 2 Tbsp. extra-virgin extra virgin olive oil, and 3 Tbsp. packed fresh basil.
- Process till the basil is finely minced. Pour over the bean salad and toss gently to coat. Serve at room temperature or possibly slightly chilled.
- Makes 6 to 8appetizer or possibly 4 salad servings.
- TUSCAN TUNA AND BEAN SALAD: In a medium bowl, combine 31/2 c. cooked small white beans, 2 minced tomatoes, 1 (6 1/8-oz) can well-liquid removed solid white tuna, 3 Tbsp. each fresh lemon juice and wine vinegar, 2 Tbsp. extra virgin olive oil, 3 Tbsp. minced fresh basil or possibly parsley, 1 garlic clove, crushed through a press, 2 minced scallions, and 1/4 tsp. each salt and freshly grnd pepper. Toss gently to mix. Serve at room temperature or possibly slightly chilled.
- Makes 4 servings.
- BLACK BEAN, CORN, AND TOMATO SALAD: In a large bowl, combine 1 lb. black beans, cooked (about 6 c.), 3 minced large tomatoes, 2 minced large bell peppers (preferably 1 red, I green), 4 minced scallions, 2 c. corn kernels, 1/3 c. red wine vinegar, 1/2 c. extra virgin olive oil, and 11/2 tsp. grnd cumin.
- Season with salt and freshly grnd pepper to taste. Stir in 1/4 c. minced cilantro, if you have it. Serve at room temperature or possibly slightly chilled.
- Makes12 servings.
- Cuisine:"African/middle Eastern"
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