Starting this month, I am going to challenge you to make a new food at home that you would usually buy at the store. We’ll explore how to create food and what you can use it for.
This month I challenge you to make beans at home.
When you’re making chili or baked beans or refried beans or hummus do you typically go to the grocery store, buy a can and use that in your dish?
Would you like to create a new habit that saves you money, is easy, and cuts out all the unnecessary chemicals of canned beans? THEN JOIN ME!
As we go through the different challenges, I welcome you to share your experiences, troubles and successes with me on my facebook page!
How do you cook beans from scratch?
- 2 cups dried beans (black beans, garbanzo beans, pinto beans, etc)
- 6 cups water
- 1 Tbsp oil (olive oil, coconut oil, or even grass-fed butter)
- large pinch of salt
- The night before you want the beans cooked, place the beans in a slow cooker or bowl. Add in enough water to cover the beans and place the lid on the pot. Let sit overnight. (8 - 10 hours)
- The next morning, drain the water out of the crockpot and add in a fresh 6 cups of water, salt and oil.
- Cook for 3-4 hours on high.
- Taste the beans. If you like a softer bean, turn to warm or low for some additional time, until they are the desired softness.
- Store the beans in a little of the bean broth and use in your favorite recipes!
- AND DON’T THROW AWAY THE REST OF THE BEAN BROTH. It is great to add to soups and other recipes as a vegetarian stock. It adds a thickness and an extra layer of flavor.