Put in crockpot and cook about 4-6 hours on high or overnight on low. Beans
should be soft (small white beans take longest, pinto beans shorter)
Add spices, veggies, etc. (see below) cook about another hour.
Spices:, veggies, etc:
1) 1 tsp dried cumin, 1 tsp paprika, 1/4 tsp cayenne pepper, 1-2 Tbsp. soy
sauce, a few chili peppers, chopped, chopped green pepper, can chopped
tomotoes, some frozen corn. (Good with black beans) 1/2 tsp liquid smoke
tastes good added.
2) 1 tsp cumin, 1 can chopped green chilis, chopped green pepper, 1 Tbsp
soy sauce (good with white beans).
3) 1-2 Tbsp soy sauce, 1/4 cup molasses, 1/4 tsp cayenne, 1/2 tsp dried
mustard, (good with pinto or black eyed peas)
Garbanzo beans I usually use as a substiute in chicken recipes, so I'll
freeze them with just the onions and garlic. Frozen black eyed peas are
also a good staple to have on hand (for some reason that's the only legume
that comes frozen except for lima beans which I don't like).
From: maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran). Fatfree Digest
[Volume 9 Issue 18] July 9, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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