Crockpot Beans vs Canned
by Veronica Gelting

     Here's a great way to do any sort of dry beans. 
Put about 10 cups of water and a pound of dry beans in
a crockpot, and cook on medium-high or high for 10 to
12 hours (or overnight).  

     Then, freeze them in portions equivalent to a can
of beans (about 1 3/4 cups of beans, plus enough of
the cooking liquid to make 16 oz).  From a pound of
dry beans, you'll end up with 3 or 4 portions.

     Canned beans are cheap; but this is cheaper, very
easy to do, and you know what's in them!  Whenever you
need a "can" of beans, thaw out a freezer package.  

     Make just plain beans of various types and you'll
have ingredients for other recipes.  If you want
flavored beans to use as a quick side dish, add
various other ingredients while they cook. 

     Here are some flavor variations:  molasses,
smoked bacon and chopped onion for baked beans; tomato
paste, brown sugar and salt pork for pork 'n beans,
taco or chili seasoning for chili beans, etc.