Unfortunately, my first several rounds of cooking dried beans I boiled them to smithereens. They turned into a soupy, mushy bean mess. The biggest problem being that the hulls did not survive the boil.
The experience left me downtrodden. Discouraged. Disheartend.
Then one day while perusing the www I came across this super informative blog post about cooking dried beans or peas in the slow cooker.
Life changing.
You can soak them or not soak them. Usually I don't soak.
Simply place dried beans in slow cooker, fill with water, throw in a couple teaspoons of salt, and set on high for 4-5 hours or low for 6-8.
And your done. Perfect, hull-intact legumes. Eat them right away or freeze them in plastic containers for a later date.
With this particular batch, I made black-eyed pea hummus with 1/2 of the peas and froze the rest. Recipe here. I loved it.
Dried beans are your very best friend when you know how to cook them correctly. Enjoy.
