The Perfect Pot of Beans
- Measure 1-4 cups dried beans into a bowl. 1 c. dry yields approximately 3 c. cooked.
- Sort for debris and rinse.
- Cover with water and lid.
- Soak for 24-48 hours or longer to sprout. Change soaking water after 24 hours. Soak in fridge in hot or humid weather. Longer soaking shorter cooking.
- Drain and rinse beans. (Possibly, use water to water plants.)
- Put in slow cooker over low heat for 6-8 hours. Do not add salt or acidic ingredients until beans are soft. Old beans may never soften and might be best ground into flour or fertilizer.
- Season with all sorts of aromatic vegetables, spices, and herbs.