How To: Crockpot Beans
Whether you consume beans from a can or crockpot or from a pressure cooker or the freezer section it doesn’t matter. Just please eat beans! Beans have a ton of protein and fiber and studies show that beans are linked with longevity and disease reversal (check out the links below)! If eating beans causes you stomach distress then it is because you aren’t eating enough beans! Your gut bacteria changes with the foods that you eat so if you regularly consume pizza and ice cream and you aren’t regularly eating beans and broccoli or kale then your gut will be lined with pizza and ice cream bacteria and it won’t like the new bacteria associated with beans and broccoli or kale. This will lead to stomach distress. If you’re having issues with stomach indigestion then it’s probably because you are not eating enough beans and broccoli or kale! Start changing your food slowly and your gut bacteria will transition over to being used to healthy foods and soon enough the beans won’t be the issue any more. Here are 3 tips to help your stomach adjust to beans. 1. Start out with smaller portions (1/4 cup per meal) and work your way up to 1 cup a day! 2. Make sure the beans are fully cooked and soft. 3. Always rinse off the bean juice. Beans contains two types of carbohydrates (stachyose and raffinos) that our bodies do not easily digest. When beans are boiled the carbohydrates seep into the water. Drinking the bean juice is like taking a shot of concentrated fart extract. So for now, just don’t do it. If your stomach issues do not subside after a few weeks then consider taking a probiotic supplement everyday for 7 weeks to restart your gut bacteria. And now, how to make beans in a crockpot!
Links about Beans:
Nutritional and health benefits of dried beans
Eating beans, peas, chickpeas or lentils may help lose weight and keep it off
Ingredients
- 4 c (2 lb) pinto beans, dried
- 12 c water
- 1 tsp salt
- 4-6 cloves of garlic (optional)
- 1/2 medium onion (optional)
Directions
- Check for wonky beans, rocks, or clods of dirt.
- Rinse beans in a spaghetti strainer.
- Dump rinsed beans, water, salt, onion and garlic (if using) into crock pot and then you have two options:
- Set crockpot to low and cook for 8-10 hours (perfect for over night cooking)
- Set crockpot to high and cook for 5-6 hours (perfect if prepping the next meal)
- You can peal onion and garlic or just wash them thoroughly and throw them into the crockpot (peel and all). No chopping necessary. When beans are done the flavor will be in the beans and no longer in the vegetable and you can just toss them.
- When beans are soft, drain and fully rinse again in the spaghetti strainer. They are ready to eat.
- Store extra beans in the fridge for up to 1 week or for several months in the freezer. You can save time by freezing half of your batch for later. If you plan ahead then you will then always have beans ready to go!
Hi,
I’ve just got your email and was reading the post, but the link doesn’t seem to be working on my phone, so I thought you might want to check it.
Hugs, Deana
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Thank you, yes it doesn’t work. Sorry about that! I can’t fix it in your email but you can use this link: https://craplikeachamp.com/2017/02/08/these-crockpot-beans-are-easy/
Recipe page not found DeAnna Lee
Thank you, yes it doesn’t work. Sorry about that! I can’t fix it in your email but you can use this link: https://craplikeachamp.com/2017/02/08/these-crockpot-beans-are-easy/