Rinse the beans in a colander. Pick out any bad beans.
Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on HIGH for 4 hours and on LOW for 2 hours.
Uncover, and remove extra liquid (about 3 cups). Leave enough liquid to reach the desired consistency when the beans are mashed. Reserve the liquid you remove so you can add some back in if needed.
Mash beans with a potato masher or immersion blender to desired consistency. The immersion blender will give you a smoother consistency.
Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze for later use.
Note: I package in 2 cup quantities and usually get about 5 containers with enough left over for a meal. 2 cup plastic containers make it easier to portion out but harder to defrost. Ziplock bags are easier to unthaw if laid flat when freezing but harder to get in and out of the package.
Ingredients
Directions
Rinse the beans in a colander. Pick out any bad beans.
Combine all the ingredients in the crockpot. Remove any floating beans. Cover, and cook on HIGH for 4 hours and on LOW for 2 hours.
Uncover, and remove extra liquid (about 3 cups). Leave enough liquid to reach the desired consistency when the beans are mashed. Reserve the liquid you remove so you can add some back in if needed.
Mash beans with a potato masher or immersion blender to desired consistency. The immersion blender will give you a smoother consistency.
Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze for later use.
Note: I package in 2 cup quantities and usually get about 5 containers with enough left over for a meal. 2 cup plastic containers make it easier to portion out but harder to defrost. Ziplock bags are easier to unthaw if laid flat when freezing but harder to get in and out of the package.