Pour the entire bag of dried beans into a colander and rinse under cold water. If you see any beans that have broken in half, or skin that floats to the surface, get rid of it. Also pick out any beans that look shriveled and gross.
Dump all the beans into your crock pot. Add enough water to cover all the beans and an additional 2 inches.
Cover. Do not turn on. Let the beans soak for at least 6 hours, or overnight. If you live in a very warm area, and the crock pot won't be in a room that is climate-controlled, put the stoneware in the fridge. You don't want bacteria to have the opportunity to grow.
In the morning, dump the water, and rinse your beans. The water will be bean-colored.
Put the beans back into your crock pot and cover with enough fresh water to completely cover the beans with an extra 2-3 inches.
Cover and cook on low for 8 hours.
The beans are done when they are bite-tender. Don't worry if the water hasn't all absorbed. You're going to dump it, anyway.
Drain the beans.
When cool, put 1 2/3 cups of beans into storage containers or freezer bags (you're adding this amount because you aren't adding filler-liquid like the cans have). The beans will store nicely in the refrigerator for 1 week, or in the freezer for 6 months.
Use as you would canned beans in your favorite recipe.
I found the info. for the beans HERE.
I used my pinto beans for our ...
FAV DIP
half onion
can corn
2 cans beans of choice
cheese
taco seasoning to taste
8 oz Catalina dressing
avocado
Just mix together and serve with chips. We eat it as a meal. So yummy! You can also serve with green peppers if you like. If there are any ingredients you don't like, don't add them. Kidney, black, pinto beans are yummy in the dip. Enjoy!
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