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I swore dried beans were a hassle until my crockpot sat on the counter for 3 weeks straight
I used to buy canned beans every time because soaking overnight felt like a whole project. Then my neighbor in Tucson let me try her trick of tossing a pound of dried pintos in the crockpot with water and salt before work, no soak at all. That bag cost me $1.29 and made six meals, versus $1 a can for maybe two servings each. Now I keep a pot going every Sunday and just ladle out what I need all week. Anyone got a go-to dried bean that holds up better than pintos for this?
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grant8561mo ago
My grandma in Ohio did the same thing with a big pot on the back burner every weekend, and it hit me that almost everything we call a hassle now was just normal for people who grew up without a shortcut. Soaking beans is only a pain if you think about it as a recipe step instead of just part of the day, like leaving the hose on the garden. The crockpot trick works because it moves the waiting time to when you are asleep or at work, which is really the whole game. For your question, black beans hold up the best for me, they stay firm even after day four, and garbanzos are great too but they suck up way more water so you have to watch them.
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