Crock Pot Beans

1 lb bag (or 2 cups) of dried beans (pinto, black, or red beans)

2 cloves of whole garlic

about 8-10 cups water

1 heaping teaspoon salt



Instead of the usual overnight soak for beans, I cook them in a crock pot on LOW overnight with the water and garlic. In the morning I add the salt and turn the crock pot up to HIGH, which gets them done just right. By around noon they are tender and tasty. You could also leave it on LOW all day, but the beans don't seem to get as tender for some reason. The finished beans can sit in the crock pot until you're ready to cook dinner, as long as you reheat them before eating. When serving, discard the garlic cloves, and you can serve them soup style with some cheese and chips. Or try them Refried: Print Recipe