Crockpot Beans

Making beans in the crockpot is awesome.

Usually I soak the beans during the day and cook the beans overnight. This time I forgot to cook the beans in the evening, so they soaked extra until the morning. That was fine.

The beans cooked on high for about eight hours, all afternoon, with an onion, garlic, a jalapeño, salt, and water.

Everything in the crockpot I eat, including the broth. When the beans are done, I use a ladle to scoop them out, so every scoop has liquid (the broth) and beans together. Nutrients from the beans, onion, and garlic move into the water while the beans cook. Besides being flavorful, the broth is full of nutrients. 

About half of what was in the crockpot I placed in a large container and in the freezer. About two ladle scoops I ate for dinner in the evening. And about two and a half scoops went in a container and placed in the fridge. These are the beans I am eating today.

With today’s beans, I also have rice I cooked a few days ago, sweet potato greens, blue cheese, avocado, and pesto I made this morning (with fresh cilantro and basil).

The garlic in the pesto had been sitting in raw honey for months. Someone at the farmers market had the idea to put those together. The honey garlic gives the pesto a different flavor than I am accustomed to.

Making beans takes time, but it requires little attention. A crockpot is safe to walk away from even when it’s on. I put the crockpot outside on a table on the lanai. I make sure there is enough liquid inside for what I’m cooking, and then I walk away from it all night or all day. I do not even have to be at the house.

You are welcome to cook a large amount of food at one time.

Stacy 🌺

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I share my experiences and my perspective. Eating and healing look different for everyone. If you are struggling with food or your relationship with your body, please find support. You don’t have to do this alone.