I have debated for quite awhile on whether or not I should post this. Beans in a slow cooker are a pretty easy thing to make and I change mine up a bit depending on what variety of beans I am cooking. Because of that this is going to be a bit longer than the average post.
Slow Cooker Beans
How to cook beans in a slow cooker.
Prep time: 30 minutes plus overnight soak
Cook time: 6-8 hours
Total time: 6.5-8.5 hours plus overnight soak
- 1 pound dried beans
- 8 cups water
- 2 teaspoons kosher or coarse sea salt
- 1 Tablespoon oil or bacon fat
- 2 cloves garlic, smashed
- 1 smail onion, diced OR
- 2 Tablespoons dried onion flakes
- To taste black pepper
- water for soaking and quick boiling
Sort through the beans and make sure to get rid of any rocks, twigs, or clumps of dirt. Place in a bowl and add enough water to cover the beans by two inches. Place in fridge overnight.
Drain beans and add to a stock pot. Cover with enough water to cover the beans by two inches. Bring to a rolling boil and boil for 10-15 minutes. Drain and discard water. Boiling beans and discarding the water is advised to remove toxins slow cooking does not kill.
Place beans in slow cooker, add 8 cups water, salt, oil, garlic, onion and black pepper. Cook on high for 6-8 hours or until beans are tender checking occasionally to see if more water is needed .
Additional seasonings- If I am cooking Great Northern or Navy Beans to eat as “Soup beans” I like to add a ham bone or pieces of ham. If I’m cooking pintos for refried beans I’ve been known to add the juice from pickled jalapenos and for black beans about a teaspoon of cumin is excellent.
Use in your favorite recipes in place of canned beans.
To freeze: drain beans and package 1 3/4 to 2 cups of beans in freezer safe containers or bags. Label and freeze. Thaw overnight in refrigerator or until beans are no longer frozen. Use as needed.
Linked to Weekend Potluck
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