SCD Black Beans
2 c. black beans
6 cloves garlic
1 tsp. salt
Cover beans with water (make sure you have water 3-4 inches over the beans because they expand) and soak for 24 hours. During that time drain once and replace the water. After 24 hours drain again and add beans to a pressure cooker, stockpot, or crockpot with 6 c. water, 1/2 onion and garlic. Cook beans according to notes below. Drain again, remove onion pieces and add salt. Add fresh water to keep beans moist during storage. Store in refrigerator for up to 1 week, drain before serving.
Pressure cooker: Cook for 15 minutes at 15 lbs of pressure
Stovetop: Cook on low to medium, keeping beans simmering for 2-3 hours or until done.
Crockpot: Cook on low for 8-10 hours or high for 4-6 hours, beans should be tender.