How to Cook Dry Black Beans

I mentioned a while back that we're trying to reduce our consumption of processed foods and overly packaged goods. Part of how we are trying to accomplish this is by buying in bulk. We have a local food co-op that is fantastic, and I've been shopping there about once a month. Additionally, I'm trying to save jars and containers to bring home the foods instead of grabbing a plastic one. So far, so good.

Here is how I make the equivalent of 3 cans cooked black beans ($.99/each, usually) for $.89!!

Before you go to sleep, rinse the beans in a colander and pick out any broken or icky looking ones. Throw into the slow cooker and add enough water to cover the beans, plus a few inches. Cover and let soak in a cool place (we put it in the stove- turned off of course) overnight.

In the morning, drain the beans into a colander. 

If you want some extra flavor, chop up a few cloves of garlic and some onion and saute it for a few minutes while your beans are draining. *Important note*- don't add salt until your beans are completely tender or they'll get super tough!

Add your beans back into the pot and re-fill with enough water to cover plus a few inches.  Put the pot over high heat and bring to a boil. Reduce down to a simmer and cook for about an hour.  Beans should be tender, but not mushy.

At this point, season the beans to taste. I add salt, lime juice and zest, chipotle powder and some chopped cilantro. Yum. 


I learned from A Year of Slow Cooking that 1 2/3 c. cooked beans is the equivalent of 1 can (minus the can water). After the beans cool, put them into a container (we use freezer-safe 2 c. reusable containers) and freeze up to 6 months (or keep in the fridge up to a week).


There you go- thrifty and super easy!

Balsamic- Honey Pork Chops

I've obviously declared my love for the slow cooker many times here before. The thing I might love the most is how it takes an otherwise unremarkable cut of meat (in our case, some boneless pork chops) and makes them into something delicious. With 0% effort. Seriously, so awesome.

Here's a simple dinner to whip up if you're expecting dinner guests and have no prep time- if you're like us, you invite people for dinner on a weeknight. Then you realize that you have about 30 minutes from when you get home to get dinner going. Oops.

Balsamic-Honey Pork Chops


2 boneless pork chops (you can use how many you need to serve- just adjust the broth amount slightly)
1/2-1 c. chicken broth, wine or water (enough to just cover the chops)
1 onion, thinly sliced
3-4 cloves garlic, smashed
1 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tbsp. honey (or agave nectar, which work fine)
1 tbsp. dijon mustard
1-2 tsp. salt and pepper

In the bottom of a slow cooker, place chops, onion and garlic.

Combine the oil, vinegar, honey, dijon, salt, pepper and broth.  Pour over chops. Add more broth if you have additional chops- it should nearly cover the chops, since it reduces as it cooks.

Cook on low for 6-8 hours.

Serve over mashed potatoes, polenta or rice. Yum!

Maple Bacon Chicken

I have expressed my undying love for the slow cooker here many times. I can't get over the simplicity of tossing a bunch of stuff in there and then coming home to a fully cooked meal! It feels almost luxurious, like having a chef...except not.

Photo via

Okay. Now that we've got that out of the way, here's a super tasty recipe that you can throw together in a few minutes. And it has bacon. Mmmmm. 

Maple Bacon Chicken

1-2 lbs. chicken, preferably skinless (we used drumsticks and thighs)

3 cups chopped veggies (butternut squash and carrots, potatoes would be good, too!)

1 c. white wine

3 tsp. dijon mustard

3 tsp. maple syrup

2 cloves garlic, minced or grated

3 slices bacon, chopped

1 c. water or chicken broth

salt and pepper to taste

To make: 

Rinse chicken well under cold water. Pat dry with paper towels and season both sides with salt and pepper. Wash your hands, yo. Salmonella ain't a fun thing to mess around with!!! 

If you have time, heat a heavy bottomed pan over high and crisp up your bacon. Remove bacon to bottom of slow cooker. Add in your chicken and brown for a few minutes per side. Remove to slow cooker. 

If not, just season the chicken well- add bacon and chicken to slow cooker. 

Chop up your various vegetables and add to the slow cooker. Try to layer the chicken with the vegetables, if possible. 

In a small bowl, combine mustard, maple syrup, garlic, salt and pepper (a pinch of each) with the water and wine. Mix well and pour over chicken and vegetables. 

Cover and cook on low 6-8 hours, or until chicken and vegetables are tender! 

If you have extra time, strain out the juice into a sauce pan and reduce over low for 15-20 minutes, or until thickened. You can also whisk in a little cornstarch to speed up the process. Serve over the chicken and vegetables. 

Menu Plan Monday!

Happy Monday, everyone! We're back atcha with another Menu Plan Monday- this time, a little different. We're going to skip the grocery shopping this week and focus on a major pantry cleanout in preparation for the spring! And, as always, we're linking up with the fabulous Orgjunkie's MPM! Go check out the zillions of awesomely inspiring menus!

Monday: Cumin spiced chickpea salad with quinoa

Tuesday: Vegetable lasagna from February's dinner co-op and a salad

Wednesday: Chana masala, basmati rice and slow cooker lentils

Thursday: Slow cooker minestrone soup (half for the freezer)

Friday: Black bean tacos with feta and slaw

What's cookin' in your kitchen this week? Do tell!