I am really trying to stay away from canned foods as much as possible. Since I'm home, it's often easier and cheaper to make completely from scratch.
Dried beans are one of those things cheaper...a bag of beans is really cheap, and cooking them isn't that hard. Especially if you do it in the slow cooker.
The directions for this were taken from "Fresh from the Vegetarian Slow Cooker," but I think it's probably pretty intuitive. I went with as basic as it comes, because I wanted to use my beans in soups and other recipes.
Beans freeze well, thankfully, so I think my slow cooker will be getting a lot of use making beans.
1 pound dried beans, picked over and rinsed
1 large onion, quartered (optional)
2 garlic cloves, crushed (optional)
2 bay leaves (optional)
Soak the beans overnight.
Drain the beans and place them in a slow cooker. Add onion, garlic, and bay leaves if using, and enough water to cover the beans. Cover and cook on high for 8 to 12 hours or longer, depending on the type of beans.
I made black beans this time, but also good in the slow cooker are: adzuki beans, black-eyed peas, cannellini beans, chick peas, great northern beans, kidney beans, lima beans, navy beans and pinot beans.