Dry beans are fabulously good for you!  They are low in fat, high in protein, fiber and folate.  Beans can lower your cholesterol and may prevent cancer.  One of the lowest cost sources of protein around, beans are super versatile and tasty too.

A little known fact about beans is that they make a nice fat substitute in baking.  For recipes and ideas try out these links:   http://everydayfoodstorage.net/2009/01/04/low-fat-brownies-with-out-applesauce/food-storage-recipes ,  http://www.yum-recipes.com/Recipe/Uncategorized/22852_Beans_As_Fat_Substitute.html

Cooking dry beans is easy!  There are 3 methods to choose from, but with all 3 methods, sorting and rinsing the beans is a must.  Sorting means picking through them and taking out the stones.  These are the stones I pulled out of a 1 lb bag of beans from the regular grocery store shelf

 Next rinse the beans in a collander to remove dust from the fields.

Next, choose from 3 cooking methods.

 Method 1.  (Takes the least amount of time and preserves all nutrients.) Place the beans and 6 cups of water per pound into your slow cooker and cook on high for 3-4 hours or on low for 6-8 hours.  You can add a Tablespoon of salt and several cloves of garlic to the beans as they cook.  There is a rumor that salt keeps the beans from turning soft, but it isn't true.  If the beans won't cook soft, chances are they are old.

or

Method 2.  (Saves energy and rinses off some of the gas producing starch.)  Soak 1 lb of beans in 6 cups of water and 1 teaspoon of baking soda overnight.

Drain and rinse the beans in a collander.  Add the beans and 6 cups of water to a stock pot.  You may add 1 Tablespoon of salt and garlic if you like. Bring to a boil, then turn down to a simmer.  Simmer for 3 hours or until the beans are tender.

or

Method 3. (Rinses off some of the gas producing starch and takes less time than soaking overnight.) Bring the dry beans and 6 cups of water to a boil.  Turn off the heat and let set for 1 hour.  Drain and Rinse.  Bring the beans and 6 more cups of water to a boil.  Add seasonings as desired.  Simmer for 3 hours or until the beans are tender.

To make your beans into chili, add 1 lb of hamburger, browned, 1 chopped onion (cooked with the hamburger), 4 cups of tomato sauce, 1 Tablespoon cumin, and 2 Tablespoons chili powder.  If you are cooking on the stove top, add water as needed to reach desired consistency.  The slow cooker preserves the moisture in the chili.

Chili is great topped with shredded cheese, fritos, and flaked coconut.  If you have never had coconut on your chili, you should try it at least once!

Dry Beans