I was raised on Beans and Wheat. My mother was a great example of cooking with whole foods. We had beans at least once a week in the form of chile, bean soup, mexican food made from scratch, and she always seemed to have a pot of beans simmering on the stove.
My Favorite bean is the Black Turtle Bean…

Measure out three cups of Black Turtle Beans

Rinse them with tap water

Let them soak in some hot tap water while you prepare the pot and herbs

Add one tablespoon of salt to the crock pot

Peel and Prepare one onion and some garlic

Add one teaspoon of Cumin to the pot

Add one fourth cup of Olive Oil to the pot

Drain the beans in the sink and add them to the pot

Add eight cups of water to the pot

Let the beans simmer on the lowest setting for three days. I start pulling out beans to use in recipes about 24 hours after the cooking starts. Today I plan to make enchiladas, and will refridgerate the leftover beans for bean dip and soup.
Jenny Hatch