-
1
Put the dried beans in a medium saucepan of nonreactive material, such as stainless steel.
-
2
Pour 6 cups cold water over the beans and allow them to soak for 6 to 12 hours.
-
3
Drain the beans in a colander, return to the same saucepan, and pour in the second 6 cups cold water.
-
4
Heat over high heat until the water comes to a boil, about 4 minutes.
-
5
Boil for 10 minutes.
-
6
Drain in a colander.
-
7
Pour the beans into a 3 1/2- to 4-quart slow cooker.
-
8
Stir in the onion, gingerroot, jalapenos, cumin, garam masala, garlic, cinnamon, cardamom, and cloves.
-
9
Pour in the remaining 2 cups water.
-
10
Cook, covered, on low for 8 to 10 hours or on high for 3 to 4 hours, or until the beans are tender.
-
11
Stir in the tomato, cilantro, and salt.
-
12
Cook, covered, on high for 15 minutes.
-
13
Instead of soaking the beans overnight, put them in a saucepan and add 3 cups of hot water.
-
14
Bring to a boil over high heat, then reduce the heat to medium and cook for 2 minutes.
-
15
Cover the saucepan and remove it from the heat.
-
16
Let the beans stand for 1 hour.
-
17
Drain the beans in a colander, rinse them, and return them to the pan.
-
18
Cover the beans with fresh water and boil for at least 10 minutes.
-
19
Drain them, put them in the slow cooker, and proceed with the recipe.
-
20
Dried spices and herbs should always be fresh for the best flavor, but this is especially true when using a slow cooker.
-
21
If they are old, are stale, or have lost their aroma, they may not provide the rich flavor you are seeking or, worse, can produce a somewhat bitter flavor in a slow cooker.
-
22
Ideally, spices should be replaced about every 6 to 12 months.
-
23
(Put the date on the container when you open it.)
-
24
If you are trying a new seasoning or are choosing one that you may not use often, consider sharing it with a friend or neighbor and perhaps splitting the cost.
-
25
Garam masala is an Indian blend of spices usually including pepper, cinnamon, cloves, cumin, and chiles.
-
26
The name means warm or hot, indicating that dishes containing this blend are spicy.
-
27
(Per Serving)
-
28
Calories: 199
-
29
Total Fat: 1.0g
-
30
Saturated: 0.0g
-
31
Trans: 0.0g
-
32
Polyunsaturated: 0.0g
-
33
Monounsaturated: 0.0g
-
34
Cholesterol: 0mg
-
35
Sodium: 179mg
-
36
Carbohydrates: 38g
-
37
Fiber: 5g
-
38
Sugars: 4g
-
39
Protein: 13g
-
40
Dietary Exchanges
-
41
2 Starch
-
42
1 Vegetable
-
43
1/2 Very Lean Meat
