Dried beans can be a real money-saver.
|Serving size:||1/2 cup|
|Prep time:||10 minutes|
|Cook time:||3 hours|
|Total time:||3 hours, 10 minutes|
Large oven-proof pot with tight-fitting lid, 8 quarts
Large mixing spoon
2 cups dried beans such as pinto, navy beans, kidney beans or black beans
1/4 cup olive or vegetable oil
6 cups water
3 large carrots, diced
4 stalks celery, diced
2 onions, chopped
4 cloves garlic, minced OR 1 tablespoon garlic powder
1 tablespoon salt (optional)
- Before you begin wash your hands, surfaces, utensils, and vegetables.
- Preheat oven to 325 degrees.
- Rinse beans and pick over to remove any stones or bad beans.
- Put all ingredients into an oven-proof pot. Add 6 cups water. Put in oven with lid on tight so that the liquid stays in the pot to cook the beans. Use foil to cover tightly if you don’t have a lid.
- Cook 2 1/2 hours – 3 hours, stirring occasionally. Keep the beans covered with water. Add hot water if needed to just cover the beans.
- Check to see that the beans are cooked. A bean should be soft through, without a hard area in the middle.
- You can serve this once as a main dish and the leftovers as a side dish in another meal.
- These beans are a perfect addition to a salad or soup!
- Dry beans are less expensive than canned beans or meat.