Slow-Cooked Beans - 49g Carbs, 12g Fiber

NUTRITION PROFILE: Low Calorie | High Fiber | Low Sodium | Low Cholesterol |
Low Sat Fat | High Potassium | Heart Healthy | Healthy Weight
By cooking your own dried beans, you save money, reduce sodium and get better flavor along with, surprisingly, more vitamins and minerals. If you can't use the whole batch, freeze surplus cooked beans for later use in soups, salads and dips. The range of time for cooking beans is wide and varies with the age and the type of beans selected.
Makes 6 cups
ACTIVE TIME: 10 minutes
TOTAL TIME: 3 1/2-5 hours
EASE OF PREPARATION: Easy
1 lb dried beans, such as cannellini beans, black beans, kidney beans, black-eyed peas, great northern beans or pinto beans
1 onion, chopped
4 cloves garlic, minced
6 sprigs fresh thyme OR 1 tsp dried
1 bay leaf
5 cups boiling water
1/2 tsp salt

1. Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.)
2. Drain the beans and place them in a slow cooker. Add onion, garlic, thyme and bay leaf. Pour in boiling water. Cook, covered, on high until beans are tender, 2 to 3 1/2 hours. Add salt, cover, and cook for 15 minutes more.

Makes 6 cups
Serving Size: 1 cup
Nutrition per Serving: 260 Calories, 1g Total Fat, 0g Sat, 0g Mono, 0mg Cholesterol,
16g Protein, 49g Carbs, 12g Fiber, 203mg Sodium, 726mg Potassium
Nutrition Bonus: Folate (61% daily value), Iron (25% dv), Magnesium (24% dv), Potassium (21% dv), Calcium (15% dv), 2 1/2 Carbohydrate Servings

USER COMMENT: I made this dish yesterday and it was excellent. I sauteed the onions before placing them in the slow cooker. Thanks for the recipe. - George Dunham, Royal Palm Beach, FL