A Word About Beans

This is the first time I ever used dried beans in a recipe. I put them to soak, and was so proud of myself, I took a picture for the blog.

After all, using dried beans is more cost efficient and healthier for you (because of the lower sodium content - or so I'm told).

However, there is something I was about to learn about beans.  The ones that come in the can are pre-cooked!  Ack!  Who knew?  So when I substituted my frugal home-soaked beans in the recipe, throwing them in for the last 15 minutes... that was not nearly enough time for them to cook!  (Experienced cooks everywhere are having a good laugh at my expense, I'm sure.)

Serving dinner for six that night, I served up the chicken and confessed, "I'm a little concerned about the beans." lol

I ended up grabbing some canned beans from a cupboard, rinsing them quickly, putting them in a bowl with the slow cooker juices, and zapping them in the microwave for 5 minutes, while my guests talked politely amongst themselves (all the while sitting at the table with empty plates!)

But now I know.  After all, I've only been plaguing the kitchen for about three years now (Bryan and I celebrated our three year wedding anniversary last month) so I haven't had nearly enough time to make all the mistakes yet.  ;0)

In any case, stay tuned for the delicious Garlic Basil Chicken slow cooker recipe.  Using uncooked beans is purely optional.