Cooked, Plain Black Beans

Ainekset

3 cups (681 g) whole, dried black beans, picked over and washed

5 cups (1.19 L) water

Ohjeet

1. Put the black beans and water in the slow cooker. Cook on low for 4 hours. Cook a little longer if you want the beans to be softer. I prefer them al dente so they hold up in the freezer and in salads. (See page 47 for details on making this dish without a slow cooker.)

2. Rinse the beans in a colander with cold water to stop the cooking process and drain any excess liquid.

3. Store the beans in the refrigerator for up to l week and in the freezer up to 3 months. This will be a great base for salads, dips, chaats, and other dishes throughout the week

To make this dish in a 5-quart (4.74-L) slow cooker, use 6 cups (1.36 kg) dried black beans and S cups (1.90L) water. Cook on low for 5 hours. A double recie makes 12 cps (2.8