Prep 25 mins
Cook 4 hrs 30 mins
Better than canned beans. 3 cups of these beans = 1 (20 oz) can store bought. Freeze extras in plastic freezer bags.
- Wash and sort the beans.
- Bring beans to a rolling boil in a large pan of water.
- Reduce heat, cover and simmer 4 1/2 hours (Do NOT drain).
- Blend beans in a food processor, using the liquid the beans were cooked in to reach the desired consistency.
Not a review...sorry! Just wanted to comment to Ami in D-land that I have always been led to believe that you shouldn't add any salt to the water when cooking beans as it makes them tough, you should add it after cooking. I'm assuming that any broth or stock that you use for cooking would contain salt.
This recipe was the first real test of my new food processor. They were easy to make. Although bland by themselves (next time I will use broth instead of plain water), I didn't miss salt or fat in the layer dip I made. A great cheap alternative to the inflated prices I pay for canned beans here in Germany. Thanks!