Cooked Beans
Homemade canned beans are nutritious and cheap.
INGREDIENTS | YIELDS 8 CUPS
- 1 pound navy, black, or pinto beans
- 10 cups water
- 6 cups water or chicken broth
- ¼ teaspoon pepper
Pick over the beans and sort, discarding any shriveled beans. Rinse beans and drain. Place in large bowl; cover with 10 cups water and let stand, covered, overnight.
Drain beans and place in 3½-quart slow cooker. Add water or chicken broth and pepper. Cover and cook on low for 8 to 9 hours until beans are tender and liquid is almost absorbed.
Cool, then place in freezer containers and freeze up to 3 months. To thaw, let stand in the refrigerator overnight. Substitute 2 cups of the beans for 15 ounces of canned beans.
Canned Beans
Canned beans are very high in sodium, even after they have been well rinsed. Look for low-sodium varieties if you don't want to make your own. But since cooking dried beans is so easy, especially in a slow cooker, it's simple to have some on hand. Freeze in 2-cup containers so they match the can size.
