Last night I made black beans in the crockpot that were probably the best beans I’ve ever made – and I’ve made a lot of beans.  Even my husband, who of course thinks everything I make is delicious, commented on how good they tasted and how the texture was so nice. 

The secret which I read about in the Weston Price Foundation’s journal “Wise Traditions” a while back was to not add salt until the beans were already cooked.  Apparently salt can make the skins of the beans tougher, so adding it at the very end of the process provides flavor while allowing the skins to cook to a tender and delicious texture.

The following link takes you to a great article on the nutritional benefits of beans which also provides detailed instructions for soaking and cooking beans. 

http://www.westonaprice.org/foodfeatures/cooking-legumes.html

If you don’t have time to read the article, I’ll give you the quick version of what I did last night so you too can make the most delicious beans in the world!  This recipe makes 4 cups cooked beans, which is enough for a side dish for 4 people or a main dish for 2 people.  I am giving you instructions for black beans, because that is what I made, but this is a basic recipe that should work for most varieties of dry beans.

• Soak 2 cups of black beans in 4 cups of water for at least 2 hours, but preferably overnight.
• Drain off water and rinse beans a couple of times.
• Place beans in the crockpot (if you don’t have a crockpot, put them in a pot and simmer on medium-low heat on the stove) and cover with water until the water level is about 2” above the level of the beans.
• Add any non-salt spices you would like to use.  I usually add 2 or 3 dry japone chili peppers, but you could add onions, garlic, cumin, or anything else you like.
• Crockpot temperatures and cooking times vary, but you should generally plan to cook on high for 4 hours, or low for 8 hours.  Just cook them until they are to desired softness – some people like them totally mushy, others like them cooked only until the beans are soft but still retain their individuality.
• Add salt to taste and serve.  For this quantity I usually start with a teaspoon of Celtic salt, and then taste from there.

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