Cooking Tip for 3 Bean Recipes

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When cooking 3 types of beans (I’m making a 3 Bean Turkey Chili), if available, use a triple crock pot. If not available, mix your 3 types well, and use 2 larger crock pots, splitting the amount of beans evenly. I cook my beans on high for about 5 or 6 hours, in water (if it starts boiling too much, then turn temperature knob to low). Make sure you add enough water that’s almost 3 times higher than your beans, because they will expand. Cover. Never add salt at the beginning, because this will harden your beans. Add salt after they are tender. Once your beans are cooked, most of the water is gone. If desired, drain them, and use them like you would canned beans. I, personally, like the creaminess of the beans. You can add your beans to vegetarian chili, beef chili, turkey or chicken chili, to soups, in lettuce salads, mash them and sauté some onions and make a 3 bean dip, add them to pasta salad, etc. The possibilities are endless. I store mine in the refrigerator for 3 to 4 days. I hope you enjoyed these little helpful hints. Have a blessed day!  🙂

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