Date: Fri, 08 Jul 94 15:43:53 CDT
From: email@example.com (Maureen O'Halloran)
I live alone, so I typically cook a batch in a crockpot, put about 1/3
in the fridge, freeze the rest in similar sized batches. That way I
can pull out different flavored batches from the freezer and don't
have to eat the same batch til it's done. The batch in the fridge
will keep 4-5 days.
2 onions, chopped
2-3 cloves garlic
1 pound 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
Add spices, vegies, etc. (see below) cook about another hour.
Spices:, vegies, etc:
1) 1 tsp dried cumin, 1 tsp paprika, 1/4 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)
1/2 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, 1/4 cup molasses, 1/4 tsp cayenne, 1/2 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
It may seem like it takes a lot of time to cook dried beans, but the
actual effort involved is minimal. Cover the beans with water to soak
all day or overnight. Chop onions and garlic, throw it all in
crockpot (at this point I haven't even always decided what spices to
use). When ready throw spices in and cook another hour: done. Freeze
in batches. I have a rice cooker too, so the actual time I spend
cooking can be minimal unless I'm in the mood.