I Dare You To Eat It

Hello again!

Probably more than any other food storage item, people are always telling me that they don’t know how to cook dried beans. (I obviously can’t take a good picture. Here’s hoping that  ’soft edges’ might give a boudoir effect, making a bowl of pintos  even more appealing.)

With thanks for patient coaching and encouragement from my friend, The Amazing Cozette,  I’ve finally learned how simple it is to prepare the least expensive protein.  I’ve also learned that died beans, freshly cooked at home, taste so much better than the precooked canned beans from the grocery store. (Think freshly cooked vegetables vs. canned vegetables.)

Right now, I’m working on serving beans at least twice a week. My twelve-year-old and her friends have enjoyed the after-school bean burritos. I’ve enjoyed serving a healthy snack that comes from food storage. We’re saving money and improving our diet…but don’t tell the kids.

Fresh Ingredients

2 large cloves garlic, crushed

Storage Ingredients

2 cups dry pinto beans

2 teaspoons olive oil

1 teaspoon dried oregano leaves

1/4 teaspoon ground cumin

1/4 teaspoon pepper

3 1/4 cups water

Sort beans for debris. Rinse. Cover with 2 quarts of water and soak for 12-24 hours. If possible, change the water three or four times during soaking process in order to draw out and remove indigestible sugars that cause digestive discomfort. Drain and thoroughly rinse beans. Add all ingredients to a slow cooker and cook on low for approximately 10-12 hours, until beans are tender. Add 1-2 teaspoons salt to taste, and serve.