When I was first married, I wanted to be a cute little domestic diva. I tried to learn cooking well, and I found that I enjoyed it. Initially, though, I was using a lot of partially processed items: frozen dinner rolls, canned beans, preseasoned meats, etc.
I decided that in an effort to be more “homemaker-ish” and frugal, I would start cooking more from scratch. I bought a HUGE bag of dried beans and went to cook them.
The beans NEVER softened. I cooked them for an hour on the stovetop, and when the water got low, I added more and continued to cook. I cooked those things for over 8 hours, people! Hard as a rock. That was the beginning and end of my cooking dry beans, until a few years ago.
The slow cooker!! Of course! It’s really, REALLY easy to do with just about any type of dry bean. All you need to do is add 3 cups water for every 1 cup of beans. I’ve done it with pinto beans, black beans, navy beans and chickpeas (pictured). It’s fantastic! Stick it all in the slow cooker and cook on low for 6-8 hours, or on high for about 4 hours.
Cooked to perfection beans!
This will save you plenty of money over using the canned variety, and you’re not having to worry about sodium content. Enjoy today’s fast and frugal tip!