Yield: 1 servings
|2||3 cloves garlic|
|1 pounds||Dried beans, soaked 4 hours|
|Or over night|
|1||2 bay leaves|
|Water to cover.|
Put in crockpot and cook about 4-6 hours on high or overnight on low.
Beans should be soft (small white beans take longest, pinto beans shorter)
Add spices, veggies, etc. (see below) cook about another hour.
Spices:, veggies, etc:
1) 1 tsp dried cumin, 1 tsp paprika, ¼ tsp cayenne pepper, 1-2 Tbsp. soy sauce, a few chili peppers, chopped, chopped green pepper, can chopped tomotoes, some frozen corn. (Good with black beans) ½ tsp liquid smoke tastes good added.
2) 1 tsp cumin, 1 can chopped green chilis, chopped green pepper, 1 Tbsp soy sauce (good with white beans).
3) 1-2 Tbsp soy sauce, ¼ cup molasses, ¼ tsp cayenne, ½ tsp dried mustard, (good with pinto or black eyed peas) Garbanzo beans I usually use as a substiute in chicken recipes, so I'll freeze them with just the onions and garlic. Frozen black eyed peas are also a good staple to have on hand (for some reason that's the only legume that comes frozen except for lima beans which I don't like).
From: maoh@... (Maureen O'Halloran). Fatfree Digest [Volume 9 Issue 18] July 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV