Slow Cooked Black Beans

By á-6416

Ingredients

• 1 pound dry black beans (or any beans)
• 2 Tablespoons vinegar (or lemon juice)
• water
• salt to taste

Preparation

Step 1

Place beans in slow cooker and add vinegar (or lemon juice) and enough water to cover beans with 2 inches of water. Cover and let them soak overnight. Drain beans in a collander and rinse well with clean water. Return soaked beans to the pot. Add enough water (or broth) to cover beans with 2 inches of water. Salt to taste. Cook on low for 6-8 hours. Serve beans as desired (over rice, with bread, etc.) or use in recipes that call for cooked or canned beans.
Freezer Directions:

Cook as directed above. Drain and cool beans. To freeze, divide into 2 cup portions, place in quart freezer bags, label and lay flat to freeze. TO SERVE: Thaw and use in recipes calling for cooked or canned beans.