Beans - yes, I'm immature

Beans, beans, they're good for your heart.
The more you eat, the more you fart.
The more you fart, the better you feel.So let's eat beans for every meal!



I love me some Rancho Gordo Beans. I found out about them on the Cooking Light Bulletin Board, one of my favorite places on the web ever! Before Rancho Gordo Beans I had never cooked beans from scratch. I always used canned - it was easier, faster and truthfully I didn't know what to do or how to do it.

It turns out - it's SUPER easy. And these beans are about 10 times tastier than canned - including the broth, which oddly enough is not supposed to be sticky and filmy looking (like the stuff you rinse off of the canned beans)!

This is where, for me, the crock pot comes in. There really is no recipe, just Steve Sando's (of Rancho Gordo) method... or at least my version of it.

Crock pot Beans (any type really)
Ingredients:
1 lb, beans
Water to cover beans by 1/2 inch
1 Onion, roughly chopped
2 Carrots
2 Stalks of Celery
5 Whole Peppercorns (I just throw in a couple)
Salt

Rinse beans in colander for at least 1 minute to get rid of any dirt or pebbles. Dump Beans in crock pot. Add onion, carrots and celery on top of the beans. Pour water over beans until the beans are covered by at least 1 inch (I layer the vegetables over the beans before I pour in water so that the beans don't float up to the top). Add peppercorns and salt.

Set the crock pot on low for 8 hours. Taste after 8 hours and adjust seasonings.

Don't resist the urge to have some beans broth soup. Super yummy, super tasty and no pre-soaking or fussing. So far for me, it has worked perfectly every time.