…is bound to disappoint you if you don’t like:
-Recipes that have nothing to do with bicycles
My brother, who is as far from a foodie as you can possibly get, once expounded on the benefits of slow cookers for making beans. Foolishly, I did not listen to him. But then Sarah acquired a crock pot from a coworker who is moving out of town (and in all honesty, had probably never used it). I mocked said crock pot as a waste of precious kitchen storage space, and predicted that it would do nothing but gather dust.
I have never been so happy to be wrong in my life. Except perhaps for that fateful day in 2001 on Green Mountain, when I saw my first 29er and said that it looked “pretty good if you just want to ride the fire road, I guess.”
See, a bicycle tidbit. Now you can stop reading. Unless, that is, you want to blow your taste buds away and make some bean burritos tonight!
Ok, maybe not. But seriously, it’s wintertime, and this will make your house smell ridiculously good while it cooks. You could probably even do it on the stove if you turn the heating elements *way* down low.
Presenting: The World’s Greatest Bean Recipe.
Keep in mind, this is specifically for Anasazi beans. It probably won’t work for other kinds. Anasazi beans are my bean of choice of late because they seem to make me, erm, less gassy than ordinary pintos or black beans. Sarah especially appreciates this.
2 cups Dry anasazi beans
4 cups Water
1 tbsp. Minced garlic
1 Small onion, diced
1 tsp. Salt
1/2 tsp. Baking soda
Put everything in crock pot. Cook for 4 hours (or a little less if you like your beans with more texture).