How To Use Dry Beans When SHTF Or Anytime. They’re Not Just Survival Food

When you think about how to use dry beans the first thing that probably comes to mind is survival food.  What doesn’t come to your mind is a mouth watering meal that you just can’t wait to eat. You know that dry beans are good for you.

Make sure to see the video below this post for some helpful ideas on using dry beans as a protein source.

According to WebMD  “A serving (1/3 cup of cooked beans) contains around 80 calories, no cholesterol, lots of complex carbohydrates, and little fat. In addition, beans are a good source of B vitamins, potassium, and fiber, which promotes digestive health and relieves constipation. Eating beans may help prevent colon cancer, and reduce blood cholesterol (a leading cause of heart disease).”

Sure, dry beans are inexpensive but they take so darn long to prepare. Or…do they? Well, all that is about to change in this article. You will learn a fast and easy way to use your dry beans to make some great tasting meals. You’re also going to learn a fast, and easy way to do it while you sleep.

 
Ok, on to the process. First, sort the beans. The best way to do this is to spill them on a clean counter-top, spread them out, and look them over. When they are harvested, tiny bean-sized pebbles can get into the mix. Some times you won’t find any, sometimes there a several. But I will tell you, the first time you bite into one in a bowl of chili, you will wish you hadn’t skipped this step!
 
sorting the beans into a colander
 
Then wash them. I put them in a bowl and cover with water, and agitate them with my hands. Pour through a strainer/colander, and we’re done!
 
 
 
 
At this point I put them into the slow cooker and cover with water at least 3″-4″ above the beans. I like to cook up 2+ pounds at a time in my 6 quart pot. This is for a few reasons, and none of them include me eating 12-15 cups of beans at one sitting. 🙂  I like the convenience of canned beans as much as the next gal, so I cook a LOT at one time and then freeze in “meal sized” portions, so they are ready to go, just as fast as canned.
 
 
 

I do all of this at night, and then put the pot on low and forget about them until morning.~edit 3/11/13~ If you find they don’t get done overnight, your slow cooker may by cooler on “low” than mine. I’m finding there is quite a variation. Try doing it on high if they don’t turn out the first time. If your slow cooker was manufactured after 2007, it will cook at these higher temps. If it was manufactured before 2007, maybe you should buy one with all the money you’re saving not buying canned beans!~

Also, as a commentator noted: if you are cooking Kidney Beans, be sure they do boil for at least 10 minutes to remove naturally occurring toxins. See this link for more information.

 
 
 
All that’s left to do is strain them off…
 
 
 
Rinse well and bag them up….
For some more tips on using beans please go to the original article at: HomeSchoolHighPlains.blogspot.com

 

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Originally posted 2014-02-23 22:33:54.

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