Many recipes can be enjoyed by using any or all dried pulses. When I was young a staple in our home was baked beans. Today the grocery shelves are stocked with rows and rows of different kinds of canned baked beans.
But nothing can compare in nutrition to the ones you can make in your home by starting with dried pulses. This is one easy recipe that can be made by including the navy bean, the pinto bean, kidney bean, black bean or soybean or a mixture of any of them.

Just think of all the nutrients and benefits you can get from a cup of these mixed beans! If you read the post I just sent you may begin to understand that these pulses can make a huge difference to your health.

ONCE A WEEK – Make a crock-pot full of this basic recipe. Store it in meal size containers and put some into the fridge or some into the freezer, if there are too many containers for one week. Then use them in soups, casseroles or other recipes.

This recipe will make the amount of 5 cans of beans.
I usually make 3 batches of this recipe as I have a large crock-pot. I start by soaking 6 cups of dry beans the night before instead of just the two called for.

Below are also a few easy recipes using the baked beans.
Cook the baked beans in your crock pot if you have one, as the hydro cost is much, much less. As well, in the summer time, the oven will heat the house up much more than a crock pot.

These dried beans can be bought in bulk or in small bags at the grocery store. The night before you want to serve them, begin to prepare the dried beans as follows: (these can be navy, pinto, kidney or beans of your choice. I sometimes use soybeans because of their great nutrients. Because they are a harder bean, I will bake them 2 hours longer.)

2 cups dried beans (or dried soybeans)
Wash and then soak the dried beans in plenty of water overnight. In the morning, drain and rinse them again. Bring 3 cups of clean water to a boil on the stove. Add the soaked beans and allow them to simmer for 30 minutes. Take them off of the heat and drain. (throw out the liquid)
Put the beans into a crock pot.
Add the following ingredients to the beans:
3 cup tomato sauce
1 large onion (chopped fine)
2 cloves garlic (or more if you are like me and enjoy that added garlic flavor)
2 teaspoon salt
1/2 teaspoon mustard
1 cup water
1 tablespoon molasses
1/4 cup honey
Cover the crock pot and cook on high for 8 hours, or if using soybeans bake 10 hours. If you want to bake them at the low setting, it will take 12 – 14 hours. (If baking in an oven, they will be done in 4 – 5 hours at 300 ° F, or for soybeans 6 hours.)
Once a week I prepare beans to freeze whole & use in a variety of other recipes. (salads, casseroles, pureeing for baking etc)

Then last week I decided to soak and cook a mixture of a cup each of kidney, navy, pinto beans and chickpeas. Once they were cooked on low heat for two hours, they measured almost 10 cups. Of course I threw out the water after soaking and cooking to get rid of the gas in the water.

I then put the beans into my crock-pot with 2 large onions and 2 toes of garlic that were pureed well with 1 cup water in a blender. I added water to the top of the beans/onion mixture and cooked them on low all day long. (Until they were done)

*Adding onion and garlic to the beans provide us with even more nutrition.

We ate some of these baked beans at lunch time, then I used some to make a pot of chili. The rest went into the fridge or freezer to use at another time.

For many great recipes using soybeans or substituting any other beans in the recipes, order SOY SATISFIED at a greatly reduced price! Winnie