A New To Me Way to Cook Beans

Every once in a while I get these urges to do research on new kitchen gadgets. I’ve had my go around with most of the gadgets that are out there from a Panini press to the tortilla maker. The only gadgets I currently am left with are my Vitamix, Kitchen Aid Stand Mixer and Food Processor, my Kitchen Aid mini chopper, waffle maker, bread machine, food dehydrator, hand emulsifier, ice cream maker and crock pot. Everything else has made its way to the yard sale. These must-have gadgets include the tortilla maker, George Forman Grill, Show Time Rottiserrie, No Name rice steamer, espresso machine, and a ton more that I do not miss at all.

My point here is that these gadgets have come into my kitchen and quickly made their way back out. I am to the point that I use my hands for squeezing lemons, not the lemon squeezer gadget, I use my knife and a little salt to purée garlic, not the silicon roller or garlic press gadget, I use my knife to slice potatoes not the potato slicing gadget….all of these items just use up unnecessary space in my tiny little kitchen. I’m over it. So I thought.

Last week I found myself researching pressure cookers because I cannot for the life of me cook a good dried bean. They never come out as creamy as the canned beans. UNTIL…(duh duh duh duh)…..I found a recipe calling for the crock pot. No need to do an overnight soak, no need to do a quick soak, just rinse cover with water and turn the crock pot on. With the dual settings, you get consistent creamy beans within 3-5 hours depending on if you cook on high or low. It was absolutely amazing. I couldn’t believe for the first time EVER, that I cooked a creamy bean.

Here is my first attempt at cooking dried chick peas in the crock pot! They came out heavenly.

1 lb dried chick peas (chana dal or kabuli bean), rinsed
6 cups of cold water
1/2 teaspoon of baking soda (helps to neutralize the water)

Cook on high for approximately 2-3 hours or on low for approximately 3-4 hours. I actually cooked my beans on high for 2.5 hours and then turned the setting down to low for an additional 1.5 hours (only because I was going out and didn’t want my beans to be a pile of mush).

Drain.

Makes 6 cups
At this point you can add them to a recipe or freeze them for future use.

I opted to make a recipe calling for 4 cups of beans, and put the additional 2 cups of beans in the freezer for hummus later in the week. The 4 cups I used for Indian Chana Masala.