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1
See directions for spices and hints
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2
Put in crockpot and cook about 4-6 hrs on high or possibly overnight on low.
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3
Beans should be soft (small white beans take longest, pinto beans shorter)
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4
Add in spices, vegies, etc.
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5
(see below) cook about another hour.
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6
Spices:, vegies, etc:1.
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7
1 tsp dry cumin, 1 tsp paprika, 1/4 tsp cayenne pepper, 1-2 Tbsp.
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8
soy sauce, a few chili peppers, minced, minced green pepper, can minced tomotoes, some frzn corn.
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9
(Good with black beans)
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10
1/2 tsp liquid smoke tastes good added.
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11
2.
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12
1 tsp cumin, 1 can minced green chilis, minced green pepper, 1 Tbsp soy sauce (good with white beans).
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13
3.
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14
1-2 Tbsp soy sauce, 1/4 c. molasses, 1/4 tsp cayenne, 1/2 tsp dry mustard, (good with pinto or possibly black eyed peas)
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15
Garbanzo beans I usually use as a substiute in chicken recipes, so I'll freeze them with just the onions and garlic.
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16
Frzn black eyed peas are also a good staple to have on hand (for some reason which's the only legume which comes frzn except for lima beans that I do not like).
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17
It may seem like it takes a lot of time to cook dry beans, but the actual effort involved is minimal.
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18
Cover the beans with water to soak all day or possibly overnight.
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19
Chop onions and garlic, throw it all in crockpot (at this point I haven't even always decided what spices to use).
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20
When ready throw spices in and cook another hour: done.
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21
Freeze in batches.
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22
I have a rice cooker too, so the actual time I spend cooking can be minimal unless I'm in the mood.
