Looking for some great every-day food? Look no further. These beans are tasty any way you serve them, but just plain delicious over a nice slice of whole-wheat bread or a big baked potato. If you want to take them up a notch, you could add some Tofutti Better Than Sour Cream. Legumes are a wonderful crock pot entree for busy people who care about their health. They are a good source of fiber and nutrition. If you are diabetic, you will benefit by eating legumes every day.
Ingredients
- 2 cups small white beans --these are smaller and flatter than navy beans
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- 1 very large onion, chopped
- 2 cloves garlic, minced
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- 1 3/4 teas salt
- 1 tbsp lemon juice
- 1/3 cup Tofutti Better than Sour Cream, opt.
Instructions
- Sort the beans for any tiny rocks or dirt. This works really well on a paper towel. Rinse them well and soak overnight in plenty of water.
- Drain and rinse them in the morning. Put them in your crockpot (or kettle if you prefer), cover with water until you have an extra inch of water above the beans.
- Simmer until tender, then add the salt and lemon juice. Continue cooking for another hour, adding more water if needed.
- Serve over whole-wheat toast or bread (we like the whole-wheat French), or a baked potato along with broccoli and a nice big salad. The sour cream is optional. Ketchup would also be another option that some of you might prefer.