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Beans from “scratch” March 2, 2011

Posted by frizzybaker in Recipes, Sides.

I grew up on canned foods:  some canned fruits and wide assortment of canned beans.

So I have absolutely nothing against canned items; in fact, canning is an excellent way to preserve the shelf life of food and can be done at home. But the preservatives in canned foods at the store can be very high in sodium. I have started purchasing dry beans, soaking them, and then boiling them – which not only makes for fresher food with lower sodium, but it is also cheaper! It just takes a little planning.

#1. Choose your beans

#2. Spread them out and pick out the yucky ones

#3. Soak beans overnight

#4. After they soak, boil them for 1-1.5 hours or until tender. Feel free to add a little salt for flavor

Use’m in whatever dish you choose!

Easy peasy 🙂


1. Gigi - March 3, 2011

Can you cook them in a crockpot?

frizzybaker - March 3, 2011

yes; but everytime I cook’em in a crockpot, I burn them – thus, I haven’t perfected that. I also tried to make baked beans in the crockpot but they burned too 😦 Good thing beans are cheap!

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