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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
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I was in need of some quick beans and didn't have time for the usual soak-and-cook or even crock pot method, so to Google I went! I found this on the Paupered Chef webpage, and to my delight it worked like a charm with no negative digestive results (ahem). That said, I have only tried this with pinto beans, so I can't testify to the success of doing another kind of bean in this way. Also, the original recipe calls for 1/2 T salt in the water, which I omitted because I have always been told that salt in the cooking water makes beans tough. Feel free to add it if you'd like! Ingredients:
1 lb dried beans |
1/2 tablespoon salt (see note above) (optional) |
Directions:
1. Preheat oven to 250.
2. Dump the beans into a large dutch oven or pot with tight fitting lid. Pick out any broken pieces. Add the salt, if using.
3. Top with enough water to cover the beans by an inch and a half.
4. Bring pot to a boil.
5. Cover the pot and set in the oven. Cook for 75 minutes.
6. About 45 minutes in, check the beans and add water if needed.
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