Slow Cooking with Beans
Many people overlook the fact that beans are a wonderful source of protein. They come in all shapes and sizes. Best of all, they fill you up without adding a lot of fat and calories to a meal. Cooking beans in the slow cooker is a great idea and is very easy to do.
What do you know about beans? Most people avoid eating them in mixed company for obvious reasons, but they are a food that is good for you. Beans provide needed protein to our diet. Compared to animal proteins, which contain more fat, beans are made up of vegetable protein which only includes about two grams of fat per serving.
Another great thing about beans is that they don’t take as much to fill you up. A meal that has a bean component will leave you feeling fuller faster. This leads to less overeating. Many beans grow up a vine and can be a great complement to your vegetable garden. They are cheap and go well with a variety of sauces and spices. In several cultures, beans are a main staple of everyone’s daily diet.
When looking for beans to use in for slow cooker recipes, go for fresh or dried beans. Canned beans are good too but should be used as a last resort. Since salt and other preservatives are present to lengthen the shelf life of the product, you lose some of the good for you ingredients found in fresh or dried beans.
Water is a bean’s best friend for a few reasons. First, soaking beans before cooking removes the substance that causes flatulence in bean eaters. For best results, allow the beans to soak overnight in a bowl of water. When you wake you can add them to the slow cooker.
Popular beans used in recipes are kidney, black, Lima, chickpeas, Northern, navy, and pintos. No matter which type of bean a recipe calls for, bake sure the liquid in the cooker is sufficient enough to cover the beans completely. Be aware, that as the beans cook, the water will evaporate to steam and may need replacing depending on how high of a setting you are using.
It’s best to set your slow cooker on the lowest setting and cook until the beans are tender. Many bean recipes call for diced tomatoes and/or chilies as well. To save time, use a can of diced tomatoes or chilies. By using the lowest temperature they are less likely to overcook and become mushy.
To add flavor to your beans, you can incorporate any onions and seasonings during the last half hour to forty-five minutes. It won’t take long for onions to cook due to the heat and steam that will soften them rather quickly. You may even choose to sauté the onions in a pan with a bit of olive oil prior to adding them to the cooker. Here are just a few ideas for seasonings that go well with beans. Fresh herbs like cilantro, bay leaf, cumin, and parsley provide some zing to your bean dish.
To complete your meal, serve your beans over piping hot rice. The combination of beans and grains create a filing dish that is chock full of good nutrients and flavor.
Many people overlook the fact that beans are a wonderful source of protein. They come in all shapes and sizes. Best of all, they fill you up without adding a lot of fat and calories to a meal. Cooking beans in the slow cooker is a great idea and is very easy to do.
What do you know about beans? Most people avoid eating them in mixed company for obvious reasons, but they are a food that is good for you. Beans provide needed protein to our diet. Compared to animal proteins, which contain more fat, beans are made up of vegetable protein which only includes about two grams of fat per serving.
Another great thing about beans is that they don’t take as much to fill you up. A meal that has a bean component will leave you feeling fuller faster. This leads to less overeating. Many beans grow up a vine and can be a great complement to your vegetable garden. They are cheap and go well with a variety of sauces and spices. In several cultures, beans are a main staple of everyone’s daily diet.
When looking for beans to use in for slow cooker recipes, go for fresh or dried beans. Canned beans are good too but should be used as a last resort. Since salt and other preservatives are present to lengthen the shelf life of the product, you lose some of the good for you ingredients found in fresh or dried beans.
Water is a bean’s best friend for a few reasons. First, soaking beans before cooking removes the substance that causes flatulence in bean eaters. For best results, allow the beans to soak overnight in a bowl of water. When you wake you can add them to the slow cooker.
Popular beans used in recipes are kidney, black, Lima, chickpeas, Northern, navy, and pintos. No matter which type of bean a recipe calls for, bake sure the liquid in the cooker is sufficient enough to cover the beans completely. Be aware, that as the beans cook, the water will evaporate to steam and may need replacing depending on how high of a setting you are using.
It’s best to set your slow cooker on the lowest setting and cook until the beans are tender. Many bean recipes call for diced tomatoes and/or chilies as well. To save time, use a can of diced tomatoes or chilies. By using the lowest temperature they are less likely to overcook and become mushy.
To add flavor to your beans, you can incorporate any onions and seasonings during the last half hour to forty-five minutes. It won’t take long for onions to cook due to the heat and steam that will soften them rather quickly. You may even choose to sauté the onions in a pan with a bit of olive oil prior to adding them to the cooker. Here are just a few ideas for seasonings that go well with beans. Fresh herbs like cilantro, bay leaf, cumin, and parsley provide some zing to your bean dish.
To complete your meal, serve your beans over piping hot rice. The combination of beans and grains create a filing dish that is chock full of good nutrients and flavor.
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