Recipe: Slow-Cooked Beans
1 pound dried beans, such as cannellini beans, black beans, kidney beans, black-eyed peas, great northern beans or pinto beans
1 onion, chopped
4 cloves garlic, minced
6 sprigs fresh thyme, or 1 teaspoon dried
1 bay leaf
5 cups boiling water
1/2 teaspoon salt
1. Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat and let stand for 1 hour).
2. Drain the beans and place them in a slow cooker. Add onion, garlic, thyme, and bay leaf. Pour in boiling water. Cook, covered, on high until beans are tender, 2 to 3 1/2 hours. Add salt, cover, and cook for 15 minutes more.
Recipe makes 6 cups.
Nutrition Information Per Serving: 260 Calories, 1 g Fat, 0 mg Cholesterol, 48 g Carbohydrates, 19 g Fiber, 15 g Protein, 201 mg Sodium, 726 mg Potassium. (Please note that this information is based on a 1 cup serving, which a bariatric surgery patient will not likely be able to consume. You will need to alter your portions appropriately.)
Recipe from www.eatingwell.com