Friday, November 6, 2009

World Vegan Month Tip #6

Want to come home to the deliciously gratifying aroma of dinner already cooked? Get yourself a slow cooker (crock pot). Slow-cooked beans are healthful, yummy and very thrifty. Soak dried beans overnight - adzuki, black, chickpeas, whatever - and before you leave for the day the next morning, drain, cover with fresh water and cook them on the "high" setting for eight hours with one quartered onion, crushed garlic and bay leaves. Then drain and season as you like: I like cumin, more garlic and liquid smoke, salt and pepper.

4 comments:

The Voracious Vegan said...

This is a GREAT tip! Beans are one of my favorite things to cook, they are healthy and delicious and can be changed up so many different ways. I ALWAYS put cumin, garlic and liquid smoke in my beans, best combo ever.

Marla said...

Yum, yum, yum! Great minds think alike, VV. once done can make chili, bean burgers, or just mix 'em up with grains. Yea for beans!

Vegan Burnout said...

Ooooh, I bet I could do the Snobby Joes from Veganomicon this way since they're lentil-based! Great idea, Marla. :)

Marla said...

Thanks, VB. Lentils do not require the pre-soak and would need less cooking time, like six hours. Hey! I have something hilarious to tell you. Can you email me at marla at veganstreet.com?