You can cook them in a large kettle, Instant Pot (R) or in the slow cooker. The beauty of beans is that they can be a stand alone meal or they blend well with other ingredients. To reduce the natural gases in the beans, simply wash, sort and soak them overnight, then allow them to slowly cook until tender.
Beans are so versatile. They can be used for making hearty meals, breads, desserts and appetizers. If you have never cooked beans, and only relied on the canned beans, you'll find that home cooked are healthier for you and much lower in sodium than even a can of low-sodium beans, and many varieties of beans are available dry, that are not available in a can. And you can even mix bean varieties. My Confetti bean mix is a great example.
2 C. Fresh Tomatoes (chopped)
2 C. Cooked Black Beans (or 2 cans black beans drained and rinsed)*
1 C. Cooked Savory Rice*
1 Can Corn (or 1 1/2 cup frozen or fresh corn)
1/2 Onion (sliced or diced)
4 garlic cloves (mashed and diced)
1 C. Cooked Chicken (cut in cubes or shredded)
1 Qt. Chicken broth (or part liquid from cooking the beans)*
Saute onions and garlic in a dollop of butter (or oil) until lightly browned. Heat together all ingredients in a cast iron skillet on simmer until the chicken and beans are heated through.
Serving Suggestion: Top with fresh chopped herbs if desired. Serve hot with a fresh Garden Salad if desired.
For instructions to make Savory Rice refer to the link:
To Cook Black Beans, refer to the link: justfowlingaround.weebly.com/recipes-for-self-reliance/health-benefits-of-black-turtle-beans
To make your own Chicken broth, refer to the link:
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