Guest guest Posted October 23, 2007 Report Share Posted October 23, 2007 Hi everyone. With my budget in limbo til next week, I'm looking for a recipe for beans in tomato sauce. The ones I've found call for bacon or lard, etc. and stove top cooking. Does anyone have a recipe for crockpot beans in tomato sauce, using dried beans instead of canned. Also, can I cook raw chickpeas in the crockpot? Will they be tender enough? Thanks for any help you can give. Violet Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 Hi Violet, First, I must say that I have never cooked chickpeas in the crockpot, but if they soak overnight OR you boil them a couple minutes and let them sit for an hour first, I don't see why you could not. It might take longer than on the stove of course, and high might be a good idea. Last, I had trouble cooking raw beans when adding acidic ingredients (like tomato sauce), for some reason they stop cooking and you can have them on there forever and they will not soften. Hope this helps, Mary > > " violet brown " <veggies4life2002 > 2007/10/23 Tue PM 06:20:03 EDT > > Beans in Tomato Sauce Recipe? > > Hi everyone. > > With my budget in limbo til next week, I'm looking for a recipe for > beans in tomato sauce. The ones I've found call for bacon or lard, > etc. and stove top cooking. Does anyone have a recipe for crockpot > beans in tomato sauce, using dried beans instead of canned. Also, can > I cook raw chickpeas in the crockpot? Will they be tender enough? > > Thanks for any help you can give. > > Violet > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 Yes, you really need to cook the beans before you acidic and/or salty ingredients to them. Cook the beans in broth or water in the crockpot first, then use them just as you would canned in whatever recipe you want. I usually cook a whole pot full of beans, then divide them into 1-1/2 cup portions and freeze whatever I'm not using right away. They're almost as handy as canned beans then, at the price of dry. Debbie On 10/24/07, mtbowen <mtbowen wrote: > > I had trouble cooking raw beans when adding acidic ingredients (like > tomato sauce), for some reason they stop cooking and you can have them on > there forever and they will not soften. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 Violet, I don't have a specific recipe for beans and tomato sauce but I do cook dried beans in my crock pot all of the time. I can envision chopping up an onion, a red bell pepper, adding some either italian or middle eastern spices would make a yummy stew or soup that you could serve over rice or cous cous. To cook raw dried beans, I do two things. I soak the beans in water overnight and and I wait until the beans are soft (@4 hours) before adding tomato product, vinegar, lemon juice or anything acidic) . I love chili and cook it exclusively in my crock pot. I have also cooked Mediterranean style stews using chick peas. Margaret -------------- Original message ---------------------- " violet brown " <veggies4life2002 > Hi everyone. > > With my budget in limbo til next week, I'm looking for a recipe for > beans in tomato sauce. The ones I've found call for bacon or lard, > etc. and stove top cooking. Does anyone have a recipe for crockpot > beans in tomato sauce, using dried beans instead of canned. Also, can > I cook raw chickpeas in the crockpot? Will they be tender enough? > > Thanks for any help you can give. > > Violet > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2007 Report Share Posted October 24, 2007 Did you look in our recipe files? We might have something like that there! -Cherrie On 10/23/07, violet brown <veggies4life2002 wrote: > > Hi everyone. > > With my budget in limbo til next week, I'm looking for a recipe for > beans in tomato sauce. The ones I've found call for bacon or lard, > etc. and stove top cooking. Does anyone have a recipe for crockpot > beans in tomato sauce, using dried beans instead of canned. Also, can > I cook raw chickpeas in the crockpot? Will they be tender enough? > > Thanks for any help you can give. > > Violet > > > -- http://www.glitterophelia.etsy.com Funky handmade jewelry for every occasion! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2007 Report Share Posted October 25, 2007 > First, I must say that I have never cooked chickpeas in the crockpot I used to *only* cook all my beans in the crock-pot, but when one batch of pre-soaked garbanzos were still hard as rocks after 24 hours (probably old beans) I knew it was time to seek an alternative. Now I either use the regular stove-top method or, if I'm in a real hurry, use my pressure cooker. Less than a half hour from start to finish and no soaking required. All my other beans, though, I still use the crock-pot for. Sue in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2007 Report Share Posted October 25, 2007 My pressure cooker stipulates that we aren't to cook garbanzos because some beans get the film/skin that rises to the top and can clog the valve. But recently I soaked garbanzos overnight and then boiled/simmered them for 2 hours and they came out delicious! I roasted some of them with the roasted recipe, which was yummy too. basically, we had garbanzo week with smoked pumpkin hummus and other things. Funny! Project-use-up can be creative when we experiment with 400 ways to cook something. Next I'll make the baked millet in tomato juice, as millet is my next victim! (Insert evil laughter) On Oct 25, 2007, at 7:01 AM, Sue in NJ wrote: > > First, I must say that I have never cooked chickpeas in the crockpot > > I used to *only* cook all my beans in the crock-pot, but when one > batch > of pre-soaked garbanzos were still hard as rocks after 24 hours > (probably old beans) I knew it was time to seek an alternative. Now I > either use the regular stove-top method or, if I'm in a real hurry, > use > my pressure cooker. Less than a half hour from start to finish and no > soaking required. > > All my other beans, though, I still use the crock-pot for. > > Sue in NJ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2007 Report Share Posted October 28, 2007 Hello ladies. Thank you for all your suggestions on cooking beans. I had heard of the " no pressure cooker " thing. The other ideas sound good. I'm going to try them out. I appreciate your help. Thanks. Violet Quote Link to comment Share on other sites More sharing options...
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