dried black beans

    Black Bean Soup with Toasted Cumin Seed Crème Fraîche on smittenkitchen.com

    Goya were just great! But I can only imagine how much more delicious it would have been with a Rancho Gordo bean -- I have been spoiled.

    Comments and faves

    1. HappyMammaXM (41 months ago | reply)

      I love beans, I have noticed that when I leave them soaking at least overnight, the cooking time is much less.

    2. smitten (41 months ago | reply)

      I found that they were done in the slow-cooker on high with no presoaking in less than 3 hours! I'll never cook them another way.

    3. 990square (41 months ago | reply)

      I made chili in my slow cooker yesterday and even with all of that other stuff in there, the beans went from uncooked to soft in three hours on high. It's amazing.

    4. ★

      minniedent added this photo to her favorites. (34 months ago)

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