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From:	Bryanna (NewVeggies.vegsource.com)
Subject:	Re: beans in a crock pot - teri where are you
Date:	July 17, 2008 at 5:41 pm PST

In Reply to: beans in a crock pot - teri where are you posted by esebo alvarez on July 17, 2008 at 5:17 pm:

1 cup of beans will cook in asmall crockpot.

Different beans have different effects on different people, so you have to find the beans that suit you. That said, make sure that you soak your beans overnight, drain them and cook them in fresh water (or broth) until the are completely cooked-- you should be able to mash a bean against the roof of your mouth with your tongue easily. Soaking, draining and thorough cooking can prevent gastric distress!

Salt, despite what you might have heard, does NOT prevent beans from cooking properly!! I always add salt,m or salted broth, at the beginning of cooking-- have done for years-- with no problem. Cooks Illustrated magazine also tested this and found that salt did NOT harden the beans, or the skins! Moderate salting brings out the flavors of the other ingredients you are using.

Acid, on the other hand, may slow the cooking process-- in the form of vinegar lemon juice, wine, ketchup, etc. However, I make beans with orange juice-- lots of it-- and they cook fine, so perhaps they should test that one, too!

When cooking beans in a crockpot, I find you usually have to cook them longer than most recipes tell you. Cook them on HIGH for 1 hour, then on LOW for 8-10 hours. Or you can cook on HIGH for about 5-6 hours.

If possible, saute your onions first. They will be more flavorful that way. Cut your vegetables in small pieces whether you cook them first or not. Sauteeing or grilling some of the veggies first adds flavor, too.

I use a tiny bit of Asian (dark) sesame oil in recipes that I have converted from recipes using bacon or pork. For this purpose, you can also use a little liquid smoke, soy bacon bits or veggie bacon, or veggie sausage. Smoked paprika (pimenton) is also a great addition. You can also find smoked salt.

I almost always use a flavorful vegetarian broth to start with, and plenty of onions and garlic.

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