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homemade beans
Passed down from my sister’s Mother-in-Law, this recipe has become hands down one of my very favorites !! It’s so versatile, you can make any type of bean (or lentils) at home with this fantastic homemade recipe.
- Prep Time: 720
- Total Time: 720
Scale
Ingredients
- 1 lb dry beans soaked overnight (any bean or legume: black, pinto, aduki, lentils, etc.)
- 1 small yellow onion, chopped
- 1 medium green pepper, cored & chopped
- 6–7 cloves garlic, chopped/minced
- 1/4 cup avocado oil
- 1/2 tsp cumin
- Sea Salt to taste
- Dash black pepper
- 1 potato, chopped – russet or sweet potato (not yam) – ALL BEANS EXCEPT BLACK
- 8 oz crushed tomatoes (I like Pomi Tomatoes) – ALL BEANS EXCEPT BLACK
- 1 tbsp apple cider vinegar – BLACK BEANS ONLY
- (Optional) Avocado, cilantro, or parsley for garnish
Instructions
- Soak beans in filtered water overnight (~12 hr). Water should be filled at least 3 inches above beans (this is an important step to improve digestibility of beans – do not skip).
- Rinse beans thoroughly and set aside.
- Sauté onion in avocado oil until translucent.
- Add bell pepper, garlic, cumin, and pepper. Sauté until peppers are tender.
- Add beans to crockpot. Add filtered water until beans are completely covered.
- Add sea salt, stir, then dip in finger to taste (should taste mildly salty)
- Add seasoned onion/pepper mix and (for all beans except black beans) chopped potatoes and tomatoes to crockpot.
Black beans only
- Add 1 tbsp apple cider vinegar
Cook in Crockpot
- Cook on low for 10 to 12 hours, or on high 4 to 6 hours
- Beans should be soft. If too watery you can throw in a pan and cook off some of the liquid.
To Serve
- On bed of brown rice and/or with roasted vegetables and a side salad.
Notes
- This makes a large enough batch to freeze beans in glass mason jars for future meals.
- Use 16 oz. glass canning jars.
- Do not fill to the top, allow some space to keep jar from cracking.
- Allow to cool completely before freezing.